Recipe - My Inspiration Cake (1953)

CAKE:
1 cup Chopped pecans
2 One fourth cup Flour
1 One half cup Sugar
4 teaspoon Baking powder
One half teaspoon Salt
2/3 cup Shortening
1 One fourth cup Milk
1 teaspoon Vanilla
4 Egg whites
2 ounce Semisweet chocolate,
Grated
FROSTING:
One half cup Sugar
2 ounce Unsweetened chocolate
One fourth cup Water
One half cup Shortening
1 teaspoon Vanilla
2 One fourth cup Powdered sugar
1 tablespoon Up to ...
2 tablespoon Water

Heat oven to 350 degrees. Grease and flour two 9 inch round cake
pans. Sprinkle pecans evenly over bottom of both greased and floured
pans. Lightly spoon flour into measuring cup; level off. In large
bowl, combine all cake ingredients except egg whites and chocolate.
Beat 1 One half minutes at medium speed. Add egg whites, beat 1 1/2
minutes. Carefully spoon One fourth of batter into each nutlined pan;
sprinkle with grated chocolate. Spoon remaining batter over grated
chocolate; spread carefully. Bake at 350 degrees for 30 to 40 minutes
until golden brown and top springs back when touched lightly in
center. Cool 10 minutes; remove from pans. Cool completely. In small
saucepan, combine One half cup sugar, unsweetened chocolate and One fourth cup water;
cook over low heat until melted, stirring constantly until smooth.
Remove from heat; cool. In small bowl, combine One half cup shortening and 1
t vanilla. Gradually add 2 cup of the powdered sugar until well
blended. Reserve 1/3 cup white frosting. To remaining frosting, add
cooled chocolate, remaining One fourth 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 One half 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.

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