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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

1. Preheat oven to 350*F (175*C). Grease and flour two 9-inch round cake pans. Sprinkle pecans evenly over bottom of pans.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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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