Serves: 16
Total Calories: 214
Heat oven to 350°F. Grease and flour two 8- or 9-inch round cake pans. Sprinkle pecans evenly over bottom of both greased and floured pans. In large bowl, combine cake mix, 1 1/4 cups water, oil and egg whites at low speed until moistened beat 2 minutes at high speed. 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°F. for 20 to 28 minutes or until golden brown and top springs back when touched lightly in center. Cool 15 minutes remove from pans. Cool completely.
In small saucepan, combine 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 margarine and vanilla. Gradually add 2 cups of the powdered sugar until well blended. Reserve 1/3 cup white frosting. To remaining frosting, add cooled chocolate mixture, remaining 1/4 cup powdered sugar and enough water for desired spreading consistency.
To assemble cake, place 1 cake layer, nut side up, on serving plate. Spread top with about 1/2 cup 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.
HIGH ALTITUDE - Above 3,500 feet: Add 3 tablespoons flour to dry cake mix increase water in cake to 1 1/3 cups. Bake as directed above.
Nutrition Per Serving: Calories 410 Protein 3g Carbohydrate 54g Fat 20g Sodium 280mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This My Inspiration Cake recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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