Truly a luscious layer cake of inspirationthat deserves to be put on a pedestal.
Recipe: Inspiration Cake
Cake:1 cup chopped pecans 2 1/4 cups all-purpose flour 1 1/2 cups granulated sugar 4 teaspoons baking powder 1/2 teaspoon salt 2/3 cup vegetable shortening 1 1/4 cups milk 1 teaspoon vanilla extract 4 large egg whites 2 ounces semi-sweet chocolate, gratedFrosting: 1/2 cup granulated sugar 2 ounces unsweetened chocolate 1/4 cup water 1/2 cup vegetable shortening 1 teaspoon vanilla extract 2 1/4 cups powdered sugar 1 to 2 tablespoons water
Preheat oven to 350°F (175°C).Grease and flour two 9-inch round cake pans. Sprinkle pecansevenly over bottom of pans.
In large bowl, combine all cake ingredientsexcept egg whites and chocolate. Beat 1 1/2 minutes at mediumspeed. Add egg whites, beat 1 1/2 minutes. Carefully spoon 1/4of batter into each nut-lined pan; sprinkle with grated chocolate.Spoon remaining batter over grated chocolate; spread carefully.
Bake for 30 to 40 minutes or until goldenbrown and top springs back when touched lightly in center. Cool10 minutes on wire rack; remove from pans. Cool completely.
In small saucepan, combine 1/2 cup sugar,unsweetened chocolate and 1/4 cup water; cook over low heat untilmelted, stirring constantly until smooth. Remove from heat; cool.
In small bowl, combine 1/2 cup shorteningand 1 teaspoon vanilla. Gradually add 2 cups of the powderedsugar until well blended. Reserve 1/3 cup white frosting. Toremaining frosting, add cooled chocolate, remaining 1/4 cup powderedsugar and enough water for desired spreading consistency.
To assemble cake, place 1 layer, nut sideup, on serving plate. Spread top with about 1/2 cup chocolatefrosting. Top with remaining layer, nut side up. Frost sidesand 1/2-inch around top edge of cake with remaining chocolatefrosting. If necessary, thin reserved white frosting with enoughwater for desired piping consistency; pipe around edge of nutson top of cake.
Makes 12 to 16 servings.
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