When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
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Strawberry Dream
Strawberry Dream

Print This Delicious and Healthy My Inspiration Cake Recipe

My Inspiration Cake Recipe

This is my Inspiration Cake recipe, made with chocolate and pecans. Do you need a little inspiration to get into that kitchen and bake? Well this is it. Total inspiration for a taste tingling chocolate cake with dark chocolate frosting.

1 cup Chopped pecans
2 1/4 cups Flour
1 1/2 cups Sugar
4 tsp Baking powder
1/2 tsp Salt
2/3 cup Shortening
1 1/4 cups Milk
1 Tb Vanilla
4 Egg whites
2 oz. Semi-sweet chocolate, grated

Inspiration Cake Frosting

1/2 cup Sugar
2 oz. Unsweetened dark chocolate
1/4 cup Water
1/2 cup Shortening
1 Tb Vanilla
2 1/4 cups Powdered sugar
1 - 2 Tb Water

Oven Temp ~ 350°
Baking Time ~ 30 to
Pan Type ~ two 9 inch round pans
Preheat oven, grease and flour cake pans.

Sprinkle pecans evenly over bottom of both pans. Lightly spoon flour into measuring cup and level off. In a 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 cake pan. Sprinkle with grated chocolate. Spoon remaining batter over grated chocolate, spread carefully. Bake until golden brown and top springs back when touched lightly in the center.
Cool for 10 minutes, remove from pans.
Cool completely.
In a 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, let cool. In a small bowl combine 1/2 cup shortening and 1 tablespoon vanilla. Gradually add 2 cups of the powdered sugar until well blended. Reserve 1/3 cup white frosting.

To remaining frosting add the cooled chocolate, remaining 1/4 cup powdered sugar and enough water for desired spreading consistency.

To assemble cake, place one layer nut side up on a 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.

Serves 9
Nutrition facts:
Serving Size 123 g
Calories 466
Calories from Fat 209
Total Fat 23.2g 36%
Saturated Fat 7.1g 35%
Cholesterol 2mg 1%
Sodium 97mg 4%
Total Carbohydrates 61.4g 20%
Dietary Fiber 1.2g 5%
Sugars 45.0g
Protein 4.6g
Vitamin A 0% • Vitamin C 0% • Calcium 7% • Iron 8%

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User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!