Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Chopped pecans |
| 2¼ cup | Flour |
| 1½ cup | Sugar |
| 4 teaspoons | Baking powder |
| ½ teaspoon | Salt |
| ⅔ cup | Shortening |
| 1¼ cup | Milk |
| 1 teaspoon | Vanilla |
| 4 \N | Egg whites |
| 2 ounces | Semi-sweet chocolate, |
| \N \N | Grated |
| ½ cup | Sugar |
| 2 ounces | Unsweetened chocolate |
| ¼ cup | Water |
| ½ cup | Shortening |
| 1 teaspoon | Vanilla |
| 2¼ cup | Powdered sugar |
| 1 tablespoon | Up to ... |
| 2 tablespoons | Water |
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.