"My Inspiration" Cake

Title:
"My Inspiration" Cake

Yield:
1 Servings

Categories:
Cakes,
Dessert




Ingredients:





     1 c  Pecans, finely chopped


     2 oz Semi-sweet chocolate,


          Grated


 2 1/2 c  Flour


     4 ts Baking powder


     1 ts Salt


 1 1/2 c  Sugar


   2/3 c  Crisco


 1 1/4 c  Milk


     1 ts Vanilla


   2/3 c  Egg whites (4 large or 5


          Medium)





-----------------------------CHOCOLATE
FROSTING-----------------------------


     2    Sq baking chocolate


   1/2 c  Sugar


   1/4 c  Water


     4    Egg yolks


   1/2 c  Crisco


     1 ts Vanilla


     2 c  Confectioners' sugar,


          Sifted





 Place pecans evenly over bottoms of two well-greased and lightly floured


 9-inch round layer pans.  Sift together flour, baking powder, salt and


 sugar into mixing bowl. Add Crisco, milk, and vanilla. Beat for 1 1/2


 minutes, 150 strokes per minute, until


 


 Bake in a moderate oven (350 degree .F) 35 to 30 minutes. Let cool in pans


 10 to 15 minutes before turning out. Cool thoroughly and frost layers, nut


 side up, with chocolate frosting.  Spread frosting between and on sides of


 layers, but frost only 1/2 inch around top edge of cake. Decorate chocolate


 frosting with reserved 1/3 cup white frosting, thinned with 1 to 2


 teaspoons water for easy spreading.


 


 Chocolate Frosting: Combine 2 squares (2 oz) baking chocolate, sugar and


 water in sauce pan. Cook over low heat, stirring constantly, until


 chocolate melts and mixture is smooth and thickened. Remove from heat. Add


 egg yolks; beat thoroughly. Cool.


 


 Cream Crisco and vanilla.  Gradually blend in sifted confectioners' sugar,


 creaming well.  Reserve 1/3 cup of this frosting to decorate cake. Add the


 cool chocolate mixture to remaining white frosting; beat until smooth.


 


 From Pilsbury's 5th Baking Contest--Mrs. Bernard Kanago, Webster, South


 Dakota--$25,000 1st prize winner


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini