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Ingredients
| salted butter: 1/2 cup |
| multipurpose shortening: 1/2 cup |
| granulated sugar: 2 cups |
| eggs: 5 |
| all-purpose flour (unsifted): 2 cups |
| baking soda: 1 tsp |
| unsweetened cocoa powder (sifted): 1/4 cup |
| buttermilk: 1 cup |
| vanilla extract: 1 tsp |
| coconuts (shredded): 1 cup |
| pecans (chopped): 1 cup |
| cream cheese: 1 cup |
| salted butter: 1/2 cup |
| unsweetened cocoa powder (sifted): 1/4 cup |
| powdered sugar (sifted): 4 cups |
| pecans (chopped): 1 cup |
| vanilla extract: 1 tsp |
Chocolate Italian Cream Cake
Credit: AllRecipes
User rating:
"A chocolaty take on the classic Italian cream cake."
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Prep Time
min -
Cook Time
min -
Servings
10 serving(s)
Tags
Directions
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans. Separate the eggs.
- Cream 1/2 cup of the butter, shortening and sugar together. Add egg yolks, one at a time, beating after each addition. Stir in 1 teaspoon of the vanilla.
- Sift soda, flour and 1/4 cup cocoa together. Add alternately with buttermilk to the creamed mixture, beginning and ending with dry ingredients. Stir in the coconut and 1 cup of the chopped pecans.
- Beat the egg whites until stiff peaks form and fold into the batter. Pour batter into the prepared cake pans.
- Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cakes cool completely before frosting between layers and on sides.
- To Make Frosting: Cream the cream cheese and butter together. Sift confectioner's sugar and 1/4 cup cocoa, beating in a little at a time until well-creamed. Add 1 teaspoon vanilla and 1 cup pecans.