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Truly a luscious layer cake of inspiration
that deserves to be put on a pedestal.
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, grated
-
- Frosting:
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 pecans evenly
over bottom of pans.
- In large bowl, combine all cake ingredients
except egg whites and chocolate. Beat 1 1/2 minutes at medium
speed. Add egg whites, beat 1 1/2 minutes. Carefully spoon 1/4
of 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 golden
brown and top springs back when touched lightly in center. Cool
10 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 until
melted, stirring constantly until smooth. Remove from heat; cool.
- In small bowl, combine 1/2 cup shortening
and 1 teaspoon vanilla. Gradually add 2 cups of the 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, nut side
up, on serving plate. Spread top with about 1/2 cup chocolate
frosting. Top with remaining layer, nut side up. Frost sides
and 1/2-inch around top edge of cake with remaining chocolate
frosting. If necessary, thin reserved white frosting with enough
water for desired piping consistency; pipe around edge of nuts
on top of cake.
Makes 12 to 16 servings.
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