My Inspiration Cake Recipe

1 cup 2 1/4 cups 1 1/2 cups 4 tsp 1/2 tsp 2/3 cup 1 1/4 cups 1 Tb 4 2 oz. Frosting 1/2 cup 2 oz 1/4 cup 1/2 cup 1 Tb 2 1/4 cups 1 - 2 Tb

Chopped pecans Flour Sugar Baking powder Salt Shortening Milk Vanilla Egg whites Semi-sweet chocolate, grated Sugar Unsweetened chocolate Water Shortening Vanilla Powdered sugar Water

Oven Temp ~ 350°        Baking Time ~ 30 to 40 Min. 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; level off. 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 until golden brown and top springs back when touched lightly in center.
Cool 10 minutes; 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 Tb 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 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.