My Inspiration Cake Food
"MY INSPIRATION" CAKE
This beautiful cake, layered with pecans and chocolate, looks as if it came straight from the gourmet bakery down the street. Created by Lois Kanago of Webster, South Dakota, it garnered the Grand Prize in 1953.
Provided by Pillsbury Kitchens
Categories Dessert
Time 2h10m
Yield 16
Number Of Ingredients 17
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.
Nutrition Facts : Calories 470, Carbohydrate 61 g, Cholesterol 0 mg, Fat 4 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1/16 of Recipe, Sodium 210 mg, Sugar 45 g
"MY INSPIRATION" CAKE
This beautiful cake, layered with pecans and chocolate, looks as if it came straight from the gourmet bakery down the street. Created by Lois Kanago of Webster, South Dakota, it garnered the Grand Prize in 1953.This recipe was the grand prize winner of the Pillsbury Bake-Off Contest in 1953.Recipe courtesy of Pillsbury.Every other winning recipe from the Pillsbury Bake-Off.
Provided by The Daily Meal Staff
Time 2h34m59S
Yield 16
Number Of Ingredients 17
Steps:
- Heat oven to 350 degrees 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 degrees 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.
Nutrition Facts : ServingSize 1 serving, Calories 464 calories, Sugar 45 g, Fat 24 g, Carbohydrate 61 g, Cholesterol 2 mg, Fiber 2 g, Protein 4 g, SaturatedFat 6 g, Sodium 294 mg, TransFat 2 g
MY INSPIRATION CAKE
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!
Provided by Southern Lady
Categories Dessert
Time 2h10m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 459.6, Fat 24.4, SaturatedFat 6.9, Cholesterol 2.7, Sodium 188.8, Carbohydrate 59.6, Fiber 2.3, Sugar 42, Protein 4.9
"MY INSPIRATION" CAKE
The texture of this cake is light and airy. The nuts and grated chocolate add flavor and texture. If I make this again, I will double the frosting amount. I love my frosting. How about you?
Provided by Lise Sullivan Ode
Categories Dessert
Time 50m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 616 kcal, Carbohydrate 81 g, Protein 6 g, Fat 32 g, SaturatedFat 9 g, TransFat 3 g, Cholesterol 3 mg, Sodium 131 mg, Fiber 3 g, Sugar 59 g, UnsaturatedFat 21 g, ServingSize 1 serving
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