My inspiration cake (1953)

Ingredients

Directions

CAKE:

FROSTING:

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.