Open Sesame Pie
INGREDIENTS:
CAKE: Grated
1 c Chopped pecans FROSTING:
2 1/4 c Flour 1/2 c Sugar
1 1/2 c Sugar 2 oz Unsweetened chocolate
4 t Baking powder 1/4 c Water
1/2 t Salt 1/2 c Shortening
2/3 c Shortening 1 t Vanilla
1 1/4 c Milk 2 1/4 c Powdered sugar
1 t Vanilla 1 T Up to ...
4 Egg whites 2 T Water
2 oz Semi-sweet chocolate,
CAKE: Grated
1 c Chopped pecans FROSTING:
2 1/4 c Flour 1/2 c Sugar
1 1/2 c Sugar 2 oz Unsweetened chocolate
4 t Baking powder 1/4 c Water
1/2 t Salt 1/2 c Shortening
2/3 c Shortening 1 t Vanilla
1 1/4 c Milk 2 1/4 c Powdered sugar
1 t Vanilla 1 T Up to ...
4 Egg whites 2 T Water
2 oz Semi-sweet chocolate,
(1953 Pillsbury Bake Off Winner)
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.
Lois Kanago, SD. Submitted
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.
Lois Kanago, SD. Submitted