Online Clearance Shopping, Free Shipping, Online Sales and Coupons at

Go Back   MyBargainBuddy Forums > Recipe Swap
FAQ Members List Calendar Search Today's Posts Mark Forums Read

Thread Tools Display Modes
Old 07-01-2007, 05:55 PM
Christine's Avatar
Christine Christine is offline
Join Date: Jan 2006
Posts: 86,817
Christine is a MBB VIPChristine is a MBB VIPChristine is a MBB VIPChristine is a MBB VIPChristine is a MBB VIPChristine is a MBB VIPChristine is a MBB VIPChristine is a MBB VIPChristine is a MBB VIPChristine is a MBB VIPChristine is a MBB VIP
Default 'My Inspiration' Cake

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

1. Ingredients

  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.
"If you asked me for my New Year Resolution, it would be to find out who I am."
Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Forum Jump