Cakes Chocolate: Inspiration 01 by Recipe Cottage

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	Inspiration 01

		Inspiration Cake 1 cup chopped pecans 2 1/4 cups all purpose or unbleached flour 1 1/2 cups sugar 4 teaspoons baking powder 1/2 teaspoon salt 2/3 cup shortening 1 1/4 cups milk 1 teaspoon vanilla 4 egg whites 2 oz. semisweet chocolate, grated 1/2 cup sugar 2 oz. unsweetened chocolate 1/4 cup water 1/2 cup shortening 1 teaspoon vanilla 2 1/4 cups powdered sugar 1 to 2 tablespoons water Heat oven to 350 F. Grease and flour two 9-inch round cake pans. Sprinkle pecans evenly in bottom of greased and floured pans. Lightly spoon flour into measuring cup; level off. In large bowl, combine all remaining 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 pecan-lined pan. Sprinkle with grated chocolate. Spoon remaining batter over grated chocolate; spread carefully. Bake at 350 F. for 30 to 40 minutes or until cake is golden brown and top springs back when touched lightly in center. Cool 10 minutes; remove from pans. Cool 1 hour or until completely cooled. Meanwhile, 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 beat in 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, pecan side up, on serving plate. Spread with about 1/2 cup chocolate frosting. Top with second layer, pecan 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. 16 servings High Altitude Instructions: Increase flour in cake to 2 1/2 cups; decrease baking powder in cake to 3 teaspoons. Bake as directed above.