My Inspiration Cake Irv Noland Food

"MY INSPIRATION" CAKE

Steps:

• Heat oven to 350°F. Grease and flour two 9-inch round cake pans. Sprinkle pecans evenly in bottom of greased and floured pans.
• Lightly spoon flour into measuring cup; level off. In large bowl, combine all remaining cake ingredients except egg whites and chocolate; beat 1 1/2 minutes at medium speed. Add egg whites; beat 1 1/2 minutes. Carefully spoon 1/4 of batter into each pecan-lined pan. Sprinkle with grated chocolate. Spoon remaining batter over grated chocolate; spread carefully.
• Bake at 350°F. for 30 to 40 minutes or until cake is golden brown and top springs back when touched lightly in center. Cool 10 minutes; remove from pans. Cool 1 hour or until completely cooled.
• 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 teaspoon vanilla. Gradually beat in 2 cups of the 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 cup chocolate frosting. Top with second layer, pecan side up. Frost sides and 1/2 inch around top edge of cake with remaining chocolate frosting. If necessary, thin reserved white frosting with enough water for desired piping consistency; pipe around edge of nuts on top of cake.

MY INSPIRATION CAKE

Steps:

• 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.

MY INSPIRATION CAKE

Steps:

• Heat oven to 350°F. Grease and flour two 8- or 9-inch round cake pans. Sprinkle pecans evenly over bottom of both greased and floured pans. In large bowl, combine cake mix, 1 1/4 cups water, oil and egg whites at low speed until moistened beat 2 minutes at high speed. Carefully spoon 1/4 of batter into each nut-lined pan sprinkle with grated chocolate. Spoon remaining batter over grated chocolate spread carefully.Bake at 350°F. for 20 to 28 minutes or until golden brown and top springs back when touched lightly in center. Cool 15 minutes remove from pans. Cool completely.In small saucepan, combine 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 margarine and vanilla. Gradually add 2 cups of the powdered sugar until well blended. Reserve 1/3 cup white frosting. To remaining frosting, add cooled chocolate mixture, remaining 1/4 cup powdered sugar and enough water for desired spreading consistency.To assemble cake, place 1 cake layer, nut side up, on serving plate. Spread top with about 1/2 cup chocolate frosting. Top with remaining layer, nut side up. Frost sides and 1/2 inch around top edge of cake with remaining chocolate frosting. If necessary, thin reserved white frosting with enough water for desired piping consistency pipe around edge of nuts on top of cake.HIGH ALTITUDE - Above 3,500 feet: Add 3 tablespoons flour to dry cake mix increase water in cake to 1 1/3 cups. Bake as directed above.Nutrition Per Serving: Calories 410 Protein 3g Carbohydrate 54g Fat 20g Sodium 280mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MY INSPIRATION CAKE - IRV NOLAND

Steps:

• Put 1 c fine chopped pecans evenly over bottoms of two well-greased and lightly floured 9 inch round layer pans. Grate 2 oz. sweet or semi-sweet chocolate; reserve. Sift together: 2 1/2 c flour, 4 t baking powder 1 t salt, 1 - 1/2 c sugar into mixing bowl. Add 2/3 c. Crisco, 1 -1/4 c milk and 1 t vanilla. With electric mixer blend at low speed, then beat at med. for 1 1/2 min. Add 2/3 c egg whites, beaten. Beat 1/2 minute. Spoon 1/4 batter carefully into each nut-lined pan, using about 1/2 of the batter. Sprinkle grated chocolate (half in ea. pan). Spoon remaining batter into pans, spreading carefully so chocolate is not disturbed. Bake 350 for 35 - 40 min. Let cool in pans 10 -15 min. before turning out. Cool thoroughly and frost layers, nut side up , with chocolate frosting. Spread frosting between and on sides of layers, but frost only 1/2 inch around top edge of cake. Decorate chocolate frosting with reserved 1/3 c. white frosting., thinned with 1 - 2 t water for easier spreading. Frosting: Combine chocolate, sugar and water in saucepan. Cook over low heat, stirring constantly, until chocolate melts, and mix is smooth and thick. Remove from heat. Add 4 egg yolks; beat thoroughly. Cool. Cream 1/2 c Crisco and vanilla. Gradually blend in 2 cups sifted confectioner's sugar, creaming well. Reserve 1/3c to decorate cake. Add cool chocolate to remaining white frosting; beat until smooth.