My Inspiration Cake

Recipe by Southern Lady
READY IN: 2hrs 10mins
YIELD: 1 cake




  • 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:
  • showRecipe.aspx?rid=11012.