My Inspiration Cake

  1. Heat oven to 350F (180C).
  2. Grease and flour two 9 inch round cake pans.
  3. Sprinkle pecans evenly over bottom of both greased and floured pans.
  4. Lightly spoon flour into measuring cup; level off.
  5. In large bowl, combine all cake ingredients except egg whites and chocolate.
  6. Beat 1 1/2 minutes at medium speed.
  7. Add egg whites, beat 1 1/2 minutes.
  8. Carefully spoon 1/4 of batter into each nut-lined pan; sprinkle with grated chocolate.
  9. Spoon remaining batter over grated chocolate; spread carefully.
  10. Bake at 350F (180C) for 30 to 40 minutes until golden brown and top springs back when touched lightly in center.
  11. Cool 10 minutes; remove from pans.
  12. Cool completely.
  13. 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.
  14. Remove from heat; cool.
  15. In small bowl, combine 1/2 cup shortening and 1 teaspoon vanilla.
  16. Gradually add 2 cup of the powdered sugar until well blended.
  17. Reserve 13 cup white frosting.
  18. To remaining frosting, add cooled chocolate, remaining 1/4 cup powdered sugar and enough water for desired spreading consistency.
  19. To assemble cake, place one layer, nut side up on a serving plate.
  20. Spread top with about 1/2 cup chocolate frosting.
  21. Top with remaining layer, nut side up.
  22. Frost sides and 1/2 inch around top edge of cake with remaining chocolate frosting.

pecans, flour, sugar, baking powder, salt, vegetable shortening, milk, vanilla, egg whites, chocolate, sugar, chocolate, water, vegetable shortening, vanilla, powdered sugar, water

Taken from recipeland.com/recipe/v/my-inspiration-cake-40093 (may not work)

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