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My Inspiration Cake - PillsburyChampion

My Inspiration" Cake - PillsburyChampion is a cakes recipe made with Pecans Finely Chopped, Semi Sweet Chocolate Grated, Flour, Baking Powder, and T Salt. Serves 1. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 cup
• 2 oz
• 2 1/2 cup
• 4 tsp
• 1
• 1 1/2 cup
• 2/3 cup
• 1 1/4 cup
• 1
• 2/3 cup
• 2
• 1/2 cup
• 1/4 cup
• 4
• 1/2 cup
• 1
• 2 cup

Method (preview)

1. 1

   Place pecans evenly over bottoms of two well-greased and lightly floured 9-inch round layer pans.

2. 2

   Sift together flour, baking powder, salt and sugar into mixing bowl.

3. 3

   Add Crisco, milk, and vanilla.

4. 4

   Beat for 1 1/2 minutes, 150 strokes per minute, until batter is well blended. (With electric mixer blend at low speed, then beat at medium speed for 1 1/2 minutes.) Add 2/3 cup egg whites (4 large or 5 medium), unbeaten.

5. 5

   Beat for 1 1/2 minutes.

6. 6

   Spoon one-fourth of batter carefully into each nut-lined pan, using about half of the batter.

7. 7

   Sprinkle with the grated chocolate (half in each pan).

8. 8

   Spoon remaining batter into pans, spreading each carefully so chocolate is not disturbed.

9. 9

   Bake in a moderate oven (350 degree.

10. 10

    F) 35 to 30 minutes.

11. 11

    Let cool in pans 10 to 15 minutes before turning out.

12. 12

    Cool thoroughly and frost layers, nut side up, with chocolate frosting.

13. 13

    Spread frosting between and on sides of layers, but frost only 1/2 inch around top edge of cake.

14. 14

    Decorate chocolate frosting with reserved 1/3 cup white frosting, thinned with 1 to 2 teaspoons water for easy spreading.

15. 15

    Chocolate Frosting: Combine 2 squares (2 oz) baking chocolate, sugar and water in sauce pan.

16. 16

    Cook over low heat, stirring constantly, until chocolate melts and mixture is smooth and thickened.

17. 17

    Remove from heat.

18. 18

    Add egg yolks; beat thoroughly.

19. 19

    Cool.

20. 20

    Cream Crisco and vanilla.

21. 21

    Gradually blend in sifted confectioners' sugar, creaming well.

22. 22

    Reserve 1/3 cup of this frosting to decorate cake.

23. 23

    Add the cool chocolate mixture to remaining white frosting; beat until smooth.

24. 24

    "From Pilsbury's 5th Baking Contest--Mrs. Bernard Kanago, Webster,

25. 25

    South Dakota--$25,000 1st prize winner"