My Inspiration Cake (1953) Recipe - Cooking Index
My Inspiration Cake (1953) Recipe - Cooking Index
| Cake | ||
| 1 cup | 146g / 5.1oz | Pecans - chopped |
| 2 1/4 cups | 140g / 4.9oz | Flour |
| 1 1/2 cups | 297g / 10oz | Sugar |
| 4 teaspoons | 20ml | Baking powder |
| 1/2 teaspoon | 2.5ml | Salt |
| 2/3 cup | 131g / 4.6oz | Shortening |
| 1 1/4 cups | 296ml | Milk |
| 1 teaspoon | 5ml | Vanilla |
| 4 | Egg whites | |
| 2 oz | 56g | Semi-sweet chocolate |
| Grated | ||
| Frosting | ||
| 1/2 cup | 99g / 3.5oz | Sugar |
| 2 oz | 56g | Unsweetened chocolate |
| 1/4 cup | 59ml | Water |
| 1/2 cup | 99g / 3.5oz | Shortening |
| 1 teaspoon | 5ml | Vanilla |
| 2 1/4 cups | 445g / 15oz | Powdered sugar |
| 1 tablespoon | 15ml | To 2 tbs water |
Heat oven to 350F. 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 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 at 350F 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 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 tsp 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 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.
Source:
Woman's Day Magazine
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