My Inspiration Cake
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(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 1 1/2 minutes at medium speed. Add
egg whites, beat 1 1/2 minutes. Carefully spoon 1/4 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 1/2 c sugar, unsweetened chocolate and 1/4
c water; cook over low heat until melted, stirring constantly until
smooth. Remove from heat; cool. In small bowl, combine 1/2 c
shortening and 1 t vanilla. Gradually add 2 c of the powdered sugar
until well blended. Reserve 1/3 c white frosting. To remaining
frosting, add cooled chocolate, remaining 1/4 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 1/2 c chocolate frosting. Top with remaining
layer, nut side up. Frost sides and 1/2 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 (0006)