Free Recipe My Inspiration Cake (1953)
Recipe Type: C Recipes
Recipe Preparation: bake
Cooking Ingredients for My Inspiration Cake (1953) Recipe
CAKE:
1 c Chopped pecans
2-1/4 c Flour
1-1/2 c Sugar
4 ts Baking powder
1/2 ts Salt
2/3 c Shortening
1-1/4 c Milk
1 ts Vanilla
4 Egg whites
2 oz Semi-sweet chocolate,
Grated
FROSTING:
1/2 c Sugar
2 oz Unsweetened chocolate
1/4 c Water
1/2 c Shortening
1 ts Vanilla
2-1/4 c Powdered sugar
1 tb Up to …
2 tb Water
My Inspiration Cake (1953) Preparation
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.
Cooking Temperature:
Recipe Serves: 12
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