My Inspiration Cake

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.