My inspiration cake (1953)

---------- Recipe via Meal-Master (tm) v8.02
  
       Title: MY INSPIRATION CAKE (1953)
  Categories: Cakes, Chocolate, Bake off
       Yield: 12 servings
  
            CAKE:
       1 c  Chopped pecans
   2 1/4 c  Flour
   1 1/2 c  Sugar
       4 t  Baking powder
     1/2 t  Salt
     2/3 c  Shortening
   1 1/4 c  Milk
       1 t  Vanilla
       4    Egg whites
       2 oz Semi-sweet chocolate,
            Grated
            FROSTING:
     1/2 c  Sugar
       2 oz Unsweetened chocolate
     1/4 c  Water
     1/2 c  Shortening
       1 t  Vanilla
   2 1/4 c  Powdered sugar
       1 T  Up to ...
       2 T  Water
  
   Heat oven to 350 degrees.  Grease and flour two 9 inch round cake pans.
   Sprinkle pecans evenly over bottom of both greased and floured pans.
   Lightly
   spoon flour into measuring cup; level off.  In large bowl, combine all 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 nut-lined pan; sprinkle with grated chocolate.  Spoon remaining
   batter over grated chocolate; spread carefully.
   Bake at 350 degrees for 30 to 40 minutes until golden brown and top springs
   back when touched lightly in center.  Cool 10 minutes; remove from pans.
   Cool completely.
   In small saucepan, combine 1/2 c sugar, unsweetened chocolate and 1/4 c
   water; cook over low heat until melted, stirring constantly until smooth.
   Remove from heat; cool.  In small bowl, combine 1/2 c shortening and 1 t
   vanilla.  Gradually add 2 c of the powdered sugar until well blended.
   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.
   To assemble cake, place one layer, nut side up on a serving plate. Spread
   top
   with about 1/2 c 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.
  
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