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My Inspiration Cake (1953)

My Inspiration Cake (1953) is built on Pecans, Flour, Sugar, Baking Powder, and Salt. Serves 12. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

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

Method (preview)

1. 1

   Heat oven to 350 degrees. Grease and flour two 9 inch round cake pans.

2. 2

   Sprinkle pecans evenly over bottom of both greased and floured pans.

3. 3

   Lightly spoon flour into measuring cup; level off.

4. 4

   In large bowl, combine all cake ingredients except egg whites and chocolate.

5. 5

   Beat 1 1/2 minutes at medium speed.

6. 6

   Add egg whites, beat 1 1/2 minutes.

7. 7

   Carefully spoon 1/4 of batter into each nut-lined pan; sprinkle with grated chocolate.

8. 8

   Spoon remaining batter over grated chocolate; spread carefully.

9. 9

   Bake at 350 degrees for 30 to 40 minutes until golden brown and top springs back when touched lightly in center.

10. 10

    Cool 10 minutes; remove from pans.

11. 11

    Cool completely.

12. 12

    Remove from heat; cool.

13. 13

    Gradually add 2 c of the powdered sugar until well blended.

14. 14

    Reserve 1/3 c white frosting. To remaining frosting, add cooled chocolate, remaining 1/4 c powdered sugar and enough water for desired spreading consistency.

15. 15

    To assemble cake, place one layer, nut side up on a serving plate.

16. 16

    Spread top with about 1/2 c chocolate frosting.

17. 17

    Top with remaining layer, nut side up.

18. 18

    Frost sides and 1/2 inch around top edge of cake with remaining chocolate frosting.

19. 19

    If necessary, thin reserved white frosting with enough water for desired piping consistency; pipe around edge of nuts on top of cake.