My Inspiration Cake (1953)

12 Servings

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My Inspiration Cake (1953) Ingredients

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

Instructions for My Inspiration Cake (1953)

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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Main Ingredient: ChocolateCuisine: Uncategorized

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