My Inspiration Cake (1953)

---------- Recipe via Meal-Master (tm) v8.02

Title: MY INSPIRATION CAKE (1953)
Categories: Cakes, Chocolate, Bake off
Yield: 12 servings

CAKE:
1 c Chopped pecans
2 1/4 c Flour
1 1/2 c Sugar
4 t Baking powder
1/2 t Salt
2/3 c Shortening
1 1/4 c Milk
1 t Vanilla
4 Egg whites
2 oz Semi-sweet chocolate,
Grated
FROSTING:
1/2 c Sugar
2 oz Unsweetened chocolate
1/4 c Water
1/2 c Shortening
1 t Vanilla
2 1/4 c Powdered sugar
1 T Up to ...
2 T Water

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.

-----