-
1
Heat oven to 350F (180C).
-
2
Grease and flour two 9 inch round cake pans.
-
3
Sprinkle pecans evenly over bottom of both greased and floured pans.
-
4
Lightly spoon flour into measuring cup; level off.
-
5
In large bowl, combine all cake ingredients except egg whites and chocolate.
-
6
Beat 1 1/2 minutes at medium speed.
-
7
Add egg whites, beat 1 1/2 minutes.
-
8
Carefully spoon 1/4 of batter into each nut-lined pan; sprinkle with grated chocolate.
-
9
Spoon remaining batter over grated chocolate; spread carefully.
-
10
Bake at 350F (180C) for 30 to 40 minutes until golden brown and top springs back when touched lightly in center.
-
11
Cool 10 minutes; remove from pans.
-
12
Cool completely.
-
13
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.
-
14
Remove from heat; cool.
-
15
In small bowl, combine 1/2 cup shortening and 1 teaspoon vanilla.
-
16
Gradually add 2 cup of the powdered sugar until well blended.
-
17
Reserve 13 cup white frosting.
-
18
To remaining frosting, add cooled chocolate, remaining 1/4 cup powdered sugar and enough water for desired spreading consistency.
-
19
To assemble cake, place one layer, nut side up on a serving plate.
-
20
Spread top with about 1/2 cup chocolate frosting.
-
21
Top with remaining layer, nut side up.
-
22
Frost sides and 1/2 inch around top edge of cake with remaining chocolate frosting.
