Inspiration Cake
Source of Recipe
Internet
List of Ingredients
1 cup Pecans, finely chopped
2 oz Semi-sweet chocolate,
Grated
2 1/2 cup Flour
4 tsp Baking powder
1 tsp Salt
1 1/2 cup Sugar
2/3 cup Crisco
1 1/4 cup Milk
1 tsp Vanilla
2/3 cup Egg whites (4 large or 5
Medium)
CHOCOLATE FROSTING
2 Sq baking chocolate
1/2 cup Sugar
1/4 cup Water
4 Egg yolks
1/2 cup Crisco
1 tsp Vanilla
2 cup Confectioners' sugar,
Sifted
Recipe
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 batter is well
blended. (With electric mixer blend at low speed, then beat at medium
speed for 1 1/2 minutes.) Add 2/3 cup egg whites (4 large or 5
medium), unbeaten. Beat for 1 1/2 minutes. Spoon one-fourth of
batter carefully into each nut-lined pan, using about half of the
batter. Sprinkle with the grated chocolate (half in each pan). Spoon
remaining batter into pans, spreading each carefully so chocolate is
not disturbed.
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.
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