My Inspiration Cake

My Inspiration Cake created by vrvrvr

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!

Ready In:
2hrs 10mins
Serves:
Yields:
Units:

ingredients

directions

  • Heat oven to 350°. Grease and flour two 9" round cake pans. Sprinkle the chopped pecans evenly in bottom of prepared cake pans.
  • Lightly spoon flour into measuring cup and level off.
  • In 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.
  • Carefully spoon 1/4 of batter into each pecan lined pan.
  • Sprinkle with grated chocolate.
  • Spoon remaining batter over sprinkled chocolate, spreading carefully.
  • Bake at 350° for 30 to 40 minutes or until cake is golden brown and top springs back when touched lightly in the center.
  • Cool 10 minutes; remove from pans.
  • Continue cooling for 1 hour.
  • Frosting:

  • Meanwhile, 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 beat in 2 cups of 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 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).
  • Using 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.
  • Go 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/.
  • showRecipe.aspx?rid=11012.
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RECIPE MADE WITH LOVE BY

@Southern Lady
Contributor
@Southern Lady
Contributor
"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!"

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  1. ho4hats
    I have been making this cake for over 40 years. I got the recipe from my grandmother and it was a favorite for birthdays. The chocolate layer inside each cake layer should be such that this appears to be a 4 layer cake.
  2. Jen In The Kitchen
    This is a wonderful cake that I have made several times since last summer, with many compliments each time someone has a piece. I can see why it won the contest! Yummy!
  3. Mainely Debbie
    I have not made this cake myself yet but THANK YOU so much for posting it, my mother made this when I was growing up and I never got the recipe before my mother passed away (I was born in 1954) and it was sooooo good and brings back warm memories. I remember that my mother used to put a small plate or cup saucer on the top middle of the cake and frost around it. I can't wait to make it for my family now. Thanks so much Southern Lady! Debbie
  4. vrvrvr
    A sure hit with everyone in our family. This is a beautiful, impressive cake with a moist texture, interesting with the pecans and grated chocolate in the batter. The frosting is heavenly. What a cake!
  5. vrvrvr
    My Inspiration Cake Created by vrvrvr
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