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My Inspiration Cake

My Inspiration Cake (1953 recipe image
This nostalgic 1953 recipe delivers a tender, moist cake with a delightful crunch from the pecan-lined bottom. The batter is swirled with grated chocolate to create a beautiful marble effect, while the homemade frosting adds a creamy, sweet finish. It's a perfect centerpiece for family gatherings or holiday desserts. The combination of classic ingredients like vanilla, shortening, and semi-sweet chocolate creates a comforting, old-fashioned flavor profile that feels both elegant and homey.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 399
Dietary: Vegetarian
Description
This nostalgic 1953 recipe delivers a tender, moist cake with a delightful crunch from the pecan-lined bottom. The batter is swirled with grated chocolate to create a beautiful marble effect, while the homemade frosting adds a creamy, sweet finish. It's a perfect centerpiece for family gatherings or holiday desserts. The combination of classic ingredients like vanilla, shortening, and semi-sweet chocolate creates a comforting, old-fashioned flavor profile that feels both elegant and homey.
Ingredients
  • Chopped pecans
  • Flour
  • Sugar
  • Baking powder
  • Salt
  • Shortening
  • Milk
  • Vanilla
  • Semi-sweet chocolate
  • Sugar (for frosting)
  • Unsweetened chocolate (for frosting)
  • Water (for frosting)
  • Shortening (for frosting)
  • Vanilla (for frosting)
  • Powdered sugar (for frosting)
Directions
  1. 1
    Preheat oven to 350 degrees F (177°C).
  2. 2
    Grease and flour two 9-inch round cake pans.
  3. 3
    Sprinkle chopped pecans evenly over the bottom of both prepared pans.
  4. 4
    In a large bowl, combine flour, sugar, baking powder, salt, shortening, milk, and vanilla.
  5. 5
    Beat mixture on medium speed for 1 1/2 minutes.
  6. 6
    Add egg whites and beat for another 1 1/2 minutes until smooth.
  7. 7
    Grate the semi-sweet chocolate.
  8. 8
    Spoon about one-quarter of the batter into each pan, spreading it gently over the pecans.
  9. 9
    Sprinkle the grated chocolate evenly over the batter in each pan.
  10. 10
    Spoon the remaining batter over the chocolate, spreading carefully to cover.
  11. 11
    Bake for 30 to 40 minutes, or until the tops are golden brown and spring back when lightly touched.
  12. 12
    Cool cakes in pans for 10 minutes, then remove from pans to wire racks to cool completely.
  13. 13
    For the frosting, combine the sugar, unsweetened chocolate, and water in a small saucepan.
  14. 14
    Cook over low heat, stirring constantly, until chocolate is melted and mixture is smooth.
  15. 15
    Remove from heat and let cool slightly.
  16. 16
    In a small bowl, combine the shortening and vanilla.
  17. 17
    Gradually beat in the powdered sugar until blended.
  18. 18
    Stir in the cooled chocolate mixture, adding up to 2 tablespoons water if needed to reach spreading consistency.
  19. 19
    Frost the cooled cake layers.

Nutrition Facts

Servings 8 servings

Amount Per Serving
Calories 399kcal
% Daily Value *
Total Fat 20.1g31%
Saturated Fat 5.8g29%
Cholesterol 3mg1%
Sodium 653mg28%
Total Carbohydrate 47.3g16%
Dietary Fiber 3.1g13%
Sugars 24.0g
Protein 6.0g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/my-inspiration-cake-1953/