My Inspiration Cake Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
CAKE:,
Grated,
1 cup: Chopped pecans,
FROSTING:,
2 1/4 cup: Flour,
1/2 cup: Sugar,
1 1/2 cup: Sugar,
2 ounce: Unsweetened chocolate,
4 t: Baking powder,
1/4 cup: Water,
1/2 t: Salt,
1/2 cup: Shortening,
2/3 cup: Shortening,
1 t: Vanilla,
1 1/4 cup: Milk,
2 1/4 cup: Powdered sugar,
1 t: Vanilla,
1 T: Up to ...,
4: Egg whites,
2 T: Water,
2 ounce: Semi-sweet chocolate,
Directions:
(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
Source from luhu.jp
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
Source from luhu.jp