Recipe - My Inspiration Cake

1 cup Pecans, finely chopped
2 ounce Semisweet chocolate,
Grated
2 One half cup Flour
4 teaspoon Baking powder
1 teaspoon Salt
1 One half cup Sugar
2/3 cup Crisco
1 One fourth cup Milk
1 teaspoon Vanilla
2/3 cup Egg whites (4 large or 5
Medium)

CHOCOLATE FROSTING
2 Sq baking chocolate
One half cup Sugar
One fourth cup Water
4 Egg yolks
One half cup Crisco
1 teaspoon Vanilla
2 cup Confectioners' sugar,
Sifted

Place pecans evenly over bottoms of two wellgreased and lightly floured
9inch round layer pans. Sift together flour, baking powder, salt and
sugar into mixing bowl. Add Crisco, milk, and vanilla. Beat for 1 1/2
minutes, 150 strokes per minute, until

Bake in a moderate oven (350 degree .F) 35 to 30 minutes. Let cool in pans
10 to 15 minutes 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 One half inch around top edge of cake. Decorate chocolate
frosting with reserved 1/3 cup white frosting, thinned with 1 to 2
teaspoons water for easy spreading.

Chocolate Frosting: Combine 2 squares (2 oz) baking chocolate, sugar and
water in sauce pan. Cook over low heat, stirring constantly, until
chocolate melts and mixture is smooth and thickened. Remove from heat. Add
egg yolks; beat thoroughly. Cool.

Cream Crisco and vanilla. Gradually blend in sifted confectioners' sugar,
creaming well. Reserve 1/3 cup of this frosting to decorate cake. Add the
cool chocolate mixture to remaining white frosting; beat until smooth.

From Pilsbury's 5th Baking ContestMrs. Bernard Kanago, Webster, South
Dakota$25,000 1st prize winner

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini