MY INSPIRATION CAKE - IRV NOLAND
Steps:
- Put 1 c fine chopped pecans evenly over bottoms of two well-greased and lightly floured 9 inch round layer pans. Grate 2 oz. sweet or semi-sweet chocolate; reserve. Sift together: 2 1/2 c flour, 4 t baking powder 1 t salt, 1 - 1/2 c sugar into mixing bowl. Add 2/3 c. Crisco, 1 -1/4 c milk and 1 t vanilla. With electric mixer blend at low speed, then beat at med. for 1 1/2 min. Add 2/3 c egg whites, beaten. Beat 1/2 minute. Spoon 1/4 batter carefully into each nut-lined pan, using about 1/2 of the batter. Sprinkle grated chocolate (half in ea. pan). Spoon remaining batter into pans, spreading carefully so chocolate is not disturbed. Bake 350 for 35 - 40 min. Let cool in pans 10 -15 min. before turning out. Cool thoroughly and frost layers, nut side up , with chocolate frosting. Spread frosting between and on sides of layers, but frost only 1/2 inch around top edge of cake. Decorate chocolate frosting with reserved 1/3 c. white frosting., thinned with 1 - 2 t water for easier spreading. Frosting: Combine chocolate, sugar and water in saucepan. Cook over low heat, stirring constantly, until chocolate melts, and mix is smooth and thick. Remove from heat. Add 4 egg yolks; beat thoroughly. Cool. Cream 1/2 c Crisco and vanilla. Gradually blend in 2 cups sifted confectioner's sugar, creaming well. Reserve 1/3c to decorate cake. Add cool chocolate to remaining white frosting; beat until smooth.
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