Chocolate Italian Cream Cake
sugar, flour, buttermilk, cream cheese, eggs, butter, pecans, coconut, cocoa powder, baking soda, vanilla
Ingredients
1/2 cup butter 1/2 cup shortening 2 cups white sugar 5 eggs 2 cups all-purpose flour 1 teaspoon baking soda 1/4 cup unsweetened cocoa powder 1 cup buttermilk 1 teaspoon vanilla extract 1 cup shredded coconut 1 cup chopped pecans 1 cup cream cheese 1/2 cup butter 1/4 cup unsweetened cocoa powder 4 cups sifted confectioners' sugar 1 cup chopped pecans 1 teaspoon vanilla extract
Directions for Chocolate Italian Cream Cake Recipe
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.
Read the full directions on Allrecipes.com
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Servings
1 - 3 layer 8 inch cake
Tags
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