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Pecan and Chocolate Cake
Cake Recipes from AlansKitchen.comMakes 16 servings

Ingredients

Directions

Preheat oven to 350 F. Grease and flour two 9-inch round cake pans. Sprinkle pecans evenly in bottom of greased and floured pans.

  1. Into a large bowl, sift together the flour, sugar, baking powder, and salt. 
  2. Pour into a electric mixer bowl. 
  3. Add the shortening, milk, and vanilla and beat for 1-1/2 minutes at medium speed. 
  4. Add the egg whites and continue to beat an additional 1-1/2 minutes.
  5. Spoon one-fourth of the batter into each pecan-lined pan. 
  6. Sprinkle with grated chocolate. 
  7. Carefully spoon the remaining batter over the chocolate.
  8. Bake for 30 to 40 minutes or until cake is golden brown and top springs back when touched lightly in center. 
  9. Cool 10 minutes and remove from pans. Cool 1 hour or until completely cooled.

Frosting

  1. To make the frosting, in a small saucepan, add sugar, unsweetened chocolate and 1/4-cup water. 
  2. Over low heat, cook until melted, stir constantly until smooth. Remove from heat and cool.
  3. In small bowl, add the shortening and vanilla. Mix. Gradually beat in 2-cups of the powdered sugar until well blended. (Reserve 1/3-cup white frosting.) 
  4. To remaining frosting, add cooled chocolate mixture and the remaining 1.4-cup powdered sugar and enough water for desired spreading consistency.

 

  1. To bring together the cake, place first layer, pecan side up, on serving plate. 
  2. Spread with about 1/2-cup chocolate frosting. Top with second layer, pecan side up. 
  3. Frost sides and 1/2-inch around top edge of cake with remaining chocolate frosting. 
  4. If necessary, thin reserved white frosting with enough water for desired piping consistency. 
  5. Pipe around edge of nuts on top of cake.

High Altitude Instructions (Above 3500 Feet): Increase flour in cake to 2-1/2 cups; decrease baking powder in cake to 3 teaspoons. Bake as directed above.


 

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