my inspiration cake
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my inspiration cake
  Cakes    Dessert  
Last updated 6/12/2012 1:03:07 AM. Recipe ID 26888. Report a problem with this recipe.
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      Title: "my inspiration" cake
 Categories: Cakes, Dessert
      Yield: 1 Servings
 
      1 c  Pecans, finely chopped
      2 oz Semi-sweet chocolate,
           Grated
  2 1/2 c  Flour
      4 ts Baking powder
      1 ts Salt
  1 1/2 c  Sugar
    2/3 c  Crisco
  1 1/4 c  Milk
      1 ts Vanilla
    2/3 c  Egg whites (4 large or 5
           Medium)

MMMMM---------------------CHOCOLATE FROSTING--------------------------
      2    Sq baking chocolate
    1/2 c  Sugar
    1/4 c  Water
      4    Egg yolks
    1/2 c  Crisco
      1 ts Vanilla
      2 c  Confectioners' sugar,
           Sifted
 
  Place pecans evenly over bottoms of two well-greased and lightly
  floured 9-inch 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 1/2 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 Contest--Mrs. Bernard Kanago, Webster,
  South Dakota--$25,000 1st prize winner
  




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Recipe ID 26888 (Apr 03, 2005)

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