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Ingredients
| eggs: 5 (large//separated) |
| salted butter: 1/2 cup (soft) |
| multipurpose shortening: 1/2 cup |
| granulated sugar: 2 cups |
| all-purpose flour (unsifted): 2 1/4 cups |
| unsweetened cocoa powder (sifted): 1/4 cup |
| baking soda: 1 tsp |
| buttermilk: 1 cup |
| sweetened flaked coconut meat: 1 cup |
| pecans (chopped): 2/3 cup |
| vanilla extract: 2 tsp |
| cream cheese: 1 8oz package (soft) |
| salted butter: 1/2 cup (soft) |
| vanilla extract: 2 tsp |
| ground cinnamon: 1/4 tsp |
| powdered sugar: 1 16oz package |
| unsweetened cocoa powder (sifted): 1/4 cup |
| buttermilk: 1/4 cup |
| pecans (chopped): 2/3 cup |
Chocolate Italian Cream Cake
Credit: Food.com
User rating:
-
Prep Time
60 min -
Cook Time
30 min -
Servings
1 serving(s)
Tags
- Preheat oven to 325*.
- Grease and flour three 8-inch layer pans; set aside.
- Separate eggs.
- Beat egg whites until stiff; set aside.
- Cream butter and shortening.
- Gradually add sugar to creamed butter, beating well.
- Add egg yolks, one at a time, beating until blended after each addition.
- In a separate bowl, combine flour, cocoa, and baking soda; add to butter mixture, alternating with buttermilk, beginning and ending with flour.
- Beat at low speed until blended.
- Mix in vanilla.
- Stir in coconut and pecans.
- Fold in egg whites.
- Pour batter into prepared layer pans.
- Bake in hot oven for 25-30 minutes.
- Cool in pans for 10 minutes, then remove to wire racks and cool completely.
- For frosting, beat cream cheese, butter, vanilla, and cinnamon until blended.
- Sift powdered sugar and cocoa; gradually add to butter mixture alternating with buttermilk, beginning and ending with powdered sugar mixture.
- Beat at low speed for about 2 minutes until well blended and fluffy.
- Stir in pecans.
- Frost cooled layers with frosting, and garnish with whole pecans.