My Inspiration Cake
Yield
12 servingsPrep
20 minCook
40 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 1 | cup |
pecans
chopped |
|
| 2 ¼ | cups |
all-purpose flour
|
|
| 1 ½ | cups |
sugar
|
|
| 4 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ⅔ | cup |
vegetable shortening
|
*
|
| 1 ¼ | cups |
milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 4 | each |
egg whites
|
*
|
| 2 | ounces |
semi-sweet chocolate
grated, null, null |
|
| Frosting | |||
| ½ | cup |
sugar
|
|
| 2 | ounces |
unsweetened chocolate
|
|
| ¼ | cup |
water
|
|
| ½ | cup |
vegetable shortening
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 ¼ | cups |
powdered sugar
|
|
| 2 | tablespoons |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 237 | ml |
pecans
chopped |
|
| 532 | ml |
all-purpose flour
|
|
| 355 | ml |
sugar
|
|
| 2E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 158 | ml |
vegetable shortening
|
*
|
| 296 | ml |
milk
|
|
| 5 | ml |
vanilla extract
|
|
| 4 | each |
egg whites
|
*
|
| 57.8 | ml/g |
semi-sweet chocolate
grated, null, null |
|
| Frosting | |||
| 118 | ml |
sugar
|
|
| 57.8 | ml/g |
unsweetened chocolate
|
|
| 59 | ml |
water
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 5 | ml |
vanilla extract
|
|
| 532 | ml |
powdered sugar
|
|
| 3E+1 | ml |
water
|
|
Directions
Heat oven to 350℉ (180℃).
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 1½ minutes at medium speed. Add egg whites, beat 1½ minutes. Carefully spoon ¼ of batter into each nut-lined pan; sprinkle with grated chocolate.
Spoon remaining batter over grated chocolate; spread carefully.
Bake at 350℉ (180℃) 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 ½ cup sugar, unsweetened chocolate and ¼ cup water; cook over low heat until melted, stirring constantly until smooth.
Remove from heat; cool. In small bowl, combine ½ cup shortening and 1 teaspoon vanilla.
Gradually add 2 cup of the powdered sugar until well blended. Reserve ⅓ cup white frosting.
To remaining frosting, add cooled chocolate, remaining ¼ cup 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 ½ cup chocolate frosting. Top with remaining layer, nut side up.
Frost sides and ½ inch around top edge of cake with remaining chocolate frosting.
