Recipe: Inspiration Cake

Inspiration Cake
rec.food.recipes/Janic412/2001

1 cup finely chopped pecans
1 pkg. pudding included white cake mix
1 1/4 cup water
1/3 cup oil
3 egg whites
2 oz. (2 sq.) semi-sweet chocolate, grated

Grease and flour two round cake pans. Sprinkle pecans evenly over bottom of pans. Combine cake mix, water, oil and egg whites until moist. Beat 2 minutes at high speed. Spread half of batter over pecans in each pan. Sprinkle evenly with grated chocolate. Spread remaining batter over carefully to cover chocolate.

Bake at 350F for about 30 minutes (until tests done). Cool 15 minutes, turn out of pans with pecan bottom on top. Cool completely. Frost with pecan sides on top.

FROSTING
Melt 2 squares of semi-sweet chocolate and 1/4 cup water in microwave or on stove. Beat together 1/2 cup softened butter, 1 teaspoon vanilla, 2 1/4 cups or 1 box confectioners' sugar. Add chocolate mixture and beat until smooth.