1/2 Photos of My Inspiration Cake
2 hrs 10 mins
1 hr 45 mins
Southern Lady's Note:
This cake won $25,000 as the grand prize winner in the 1953 Pillsbury Bake Off in NYC, entered by Lois Kanago of Denver, CO. So lovely, it looks like a French Chef was brought in to prepare. This has been my requested birthday cake ever since I was a small child. Incredibly Delicious!
My Private Note
Units: US | Metric
- 1 cup pecans, chopped
- 2 1/4 cups all-purpose flour or 2 1/4 cups unbleached flour, Pillsbury in their honor
- 1 1/2 cups sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup shortening
- 1 1/4 cups milk
- 1 teaspoon vanilla
- 4 large egg whites
- 2 ounces semisweet chocolate, grated
- 1Heat oven to 350°. Grease and flour two 9" round cake pans. Sprinkle the chopped pecans evenly in bottom of prepared cake pans.
- 2Lightly spoon flour into measuring cup and level off.
- 3In large bowl combine flour and all remaining cake ingredients except for egg whites and chocolate. Beat 1-1/2 minutes on medium speed. Add egg whites and beat 1-1/2 minutes.
- 4Carefully spoon 1/4 of batter into each pecan lined pan.
- 5Sprinkle with grated chocolate.
- 6Spoon remaining batter over sprinkled chocolate, spreading carefully.
- 7Bake at 350° for 30 to 40 minutes or until cake is golden brown and top springs back when touched lightly in the center.
- 8Cool 10 minutes; remove from pans.
- 9Continue cooling for 1 hour.
- 11Meanwhile, 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.
- 12In small bowl, combine 1/2 cup shortening and 1 tsp vanilla. Gradually beat in 2 cups of powdered sugar until well blended. RESERVE 1/3 CUP WHITE FROSTING.
- 13To remaining frosting, add cooled chocolate, remaining 1/4 cup powdered sugar and enough water for desired spreading consistency.
- 14To assemble cake, place 1 layer, PECAN SIDE UP, on serving plate. Spread with about 1/2 of the frosting. Top with the second layer, PECAN SIDE UP. Frost sides of cake and up 1/2 inch around top edge (you will have an exposed center circle of chopped pecans).
- 15Using remaining white frosting (add a little water to thin for perfect piping consistency), pipe around the edge of chocolate frosting and pecans. Take artist license with rosettes if you like.
- 16Go to this site to see a photo of the cake. The picture looks more like a yellow cake but it's white and my frosting looks more like milk chocolate I think there's a yellow tint to the photo: pillsbury.com/bakeoff/recipes/.
Browse Our Top Dessert Recipes
Nutritional Facts for My Inspiration Cake
Serving Size: 1 (122 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 459.5
- Calories from Fat 220
- Total Fat 24.4 g
- Saturated Fat 6.9 g
- Cholesterol 2.6 mg
- Sodium 188.8 mg
- Total Carbohydrate 59.5 g
- Dietary Fiber 2.3 g
- Sugars 42.0 g
- Protein 4.8 g