Shelly's Recipe

INSPIRATION CAKE

Category: Cakes

Cake
1 cup pecan, chopped
2 1/4 cups flour
1 1/2 cups sugar
4 tsp baking powder
1/2 tsp salt
2/3 cup shortening
1 1/4 cups milk
1 tsp vanilla
4 large egg whites
2 oz semi-sweet chocolate, grated

Frosting
1/2 cup sugar
2 oz unsweetened chocolate
1/4 cup water
1/2 cup shortening
1 tsp vanilla
2 1/4 cups powdered sugar
1 tbsp water or 2 tbsp water

Preheat oven to 350. Grease and flour two 9" round cake pans. Sprinkle the chopped pecans evenly in bottom of prepared cake pans.

In large bowl combine flour and all remaining cake ingredients except for egg whites and chocolate. Beat 1-1/2 minutes on medium speed. Add egg whites and beat 1-1/2 minutes. Carefully spoon 1/4 of batter into each pecan lined pan. Sprinkle with grated chocolate. Spoon remaining batter over sprinkled chocolate, spreading carefully.

Bake for 30 to 40 minutes or until cake is golden brown and top springs back when touched lightly in the center. Cool 10 minutes; remove from pans. Continue cooling for 1 hour.

Frosting:. 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.
12In small bowl, combine 1/2 cup shortening and 1 tsp vanilla. Gradually beat in 2 cups of 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.

To assemble cake, place 1 layer, PECAN SIDE UP, on serving plate. Spread with about 1/2 of the frosting. Top with the second layer, PECAN SIDE UP. Frost sides of cake and up 1/2 inch around top edge (you will have an exposed center circle of chopped pecans).

Using remaining white frosting (add a little water to thin for perfect piping consistency), pipe around the edge of chocolate frosting and pecans. Take artist license with rosettes if you like.