Yield: 12 servings
|1 cup||Chopped pecans|
|4 teaspoons||Baking powder|
|4 \N||Egg whites|
|2 ounces||Semi-sweet chocolate,|
|2 ounces||Unsweetened chocolate|
|2¼ cup||Powdered sugar|
|1 tablespoon||Up to ...|
(1953 Pillsbury Bake Off Winner) Heat oven to 350 degrees. Grease and flour two 9 inch round cake pans. Sprinkle pecans evenly over bottom of both greased and floured pans. Lightly spoon flour into measuring cup; level off. In large bowl, combine all cake ingredients except egg whites and chocolate.
Beat 1½ minutes at medium speed. Add egg whites, beat 1 ½ minutes. Carefully spoon ¼ of batter into each nut-lined pan; sprinkle with grated chocolate. Spoon remaining batter over grated chocolate; spread carefully.
Bake at 350 degrees for 30 to 40 minutes until golden brown and top springs back when touched lightly in center. Cool 10 minutes; remove from pans. Cool completely.
In small saucepan, combine ½ c sugar, unsweetened chocolate and ¼ c water; cook over low heat until melted, stirring constantly until smooth. Remove from heat; cool. In small bowl, combine ½ c shortening and 1 t vanilla. Gradually add 2 c of the powdered sugar until well blended. Reserve ⅓ c white frosting. To remaining frosting, add cooled chocolate, remaining ¼ c powdered sugar and enough water for desired spreading consistency.
To assemble cake, place one layer, nut side up on a serving plate.
Spread top with about ½ c chocolate frosting. Top with remaining layer, nut side up. Frost sides and ½ inch around top edge of cake with remaining chocolate frosting. If necessary, thin reserved white frosting with enough water for desired piping consistency; pipe around edge of nuts on top of cake.
Lois Kanago, SD.
Submitted By TERRI WOLTMON On 02-22-95