My Inspiration Cake (1953)
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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.