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Old 07-01-2007, 05:55 PM
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Christine Christine is offline
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Default 'My Inspiration' Cake






  • Prep Time 25 min.
  • Cook Time -
  • Serves 16

1. Ingredients

YAHOO.Food.sprites.preload('ingredients-heading')
  1. 1 cup chopped pecans
  2. 2 1/4 cups Pillsbury BEST(R) All Purpose or Unbleached Flour
  3. 1 1/2 cups sugar
  4. 4 teaspoons baking powder
  5. 1/2 teaspoon salt
  6. 2/3 cup shortening
  7. 1 1/4 cups milk
  8. 1 teaspoon vanilla
  9. 4 egg whites
  10. 2 ounces semisweet chocolate, grated
  11. 1/2 cup sugar
  12. 2 ounces unsweetened chocolate
  13. 1/4 cup water
  14. 1/2 cup shortening
  15. 1 teaspoon vanilla
  16. 2 1/4 cups powdered sugar
  17. 1 tablespoon water, or as needed

Nutrition Info

Per Serving
  • Calories: 461 kcal
  • Carbohydrates: 61 g
  • Dietary Fiber: 1 g
  • Fat: 23 g
  • Protein: 4 g
  • Sugars: 44 g
about: Nutrition Info
Powered by: ESHA Nutrient Database



2. Cooking Directions


  1. Heat oven to 350 degrees F. Grease and flour two 9-inch round cake pans. Sprinkle pecans evenly in bottom of greased and floured pans.
  2. Lightly spoon flour into measuring cup; level off. In large bowl, combine all remaining 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 pecan-lined pan. Sprinkle with grated chocolate. Spoon remaining batter over grated chocolate; spread carefully.
  3. Bake at 350 degrees F for 30 to 40 minutes or until cake is golden brown and top springs back when touched lightly in center. Cool 10 minutes; remove from pans. Cool 1 hour or until completely cooled.
  4. Meanwhile, in small saucepan, combine 1/2 cup sugar, unsweetened chocolate and 1/4 cup water; cook over low heat until melted, stirring constantly until smooth. Remove from heat; cool.
  5. In small bowl, combine 1/2 cup shortening and 1 teaspoon vanilla. Gradually beat in 2 cups of the powdered sugar until well blended. Reserve 1/3 cup white frosting. To remaining frosting, add cooled chocolate, remaining 1/4 cup powdered sugar and enough water for desired spreading consistency.
  6. To assemble cake, place 1 layer, pecan side up, on serving plate. Spread with about 1/2 cup chocolate frosting. Top with second layer, pecan 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.
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