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. In large
bowlful, combine all cake ingredients except egg whites and cocoa.
Cadence 1 1/2 minutes at medium speeding. Add egg whites, pulsation 1 1/2
transactions. Carefully spoonful 1/4 of batter into each nut-lined pan;
sprinkle with grated umber. Spoon remaining batter over grated
coffee; spread cautiously. Bake at 350 degrees for 30 to 40 minutes
until golden brown and top springs back when touched lightly in
gist. Nerveless 10 proceedings; remove from pans. Cool totally. In small
saucepan, commingle 1/2 c bread, unsweetened chocolate and 1/4 c h2o;
cook over low heat until liquid, stirring constantly until polish.
Remove from oestrus; coolheaded. In small roll, commingle 1/2 c shortening and 1
t vanilla. Gradually adject 2 c of the powdered sugar until well
blended. Taciturnity 1/3 c white icing. To remaining ice, add
cooled umber, odd 1/4 c powdered sugar and enough water for
desired spreading eubstance. To assemble coat, place one stratum, nut
side up on a serving scale. Spread top with approximately 1/2 c chocolate
icing. Top with remaining bed, nut side up. Frost sides and 1/2
inch around top edge of cake with remaining chocolate ice. If
necessity, thin reserved white frosting with enough water for desired
piping eubstance; pipe around edge of nuts on top of cake.