Chocolate Italian Cream Cake recipe
All Recipes World Cuisine Recipes European Italian
Ingredients
- ½ cup butter ½ cup shortening 2 cups white sugar 5 eggs 2 cups all-purpose flour 1 teaspoon baking soda ¼ cup unsweetened cocoa powder 1 cup buttermilk 1 teaspoon vanilla extract 1 cup shredded coconut 1 cup chopped pecans 1 cup cream cheese ½ cup butter ¼ cup unsweetened cocoa powder 4 cups sifted confectioners' sugar 1 cup chopped pecans 1 teaspoon vanilla extract
Nutrition Info
- 1017.5 caloriescarbohydrate: 120.3 gcholesterol: 168.3 mgfat: 58.1 gfiber: 4.9 gprotein: 11.6 gsaturatedFat: 23.9 gservingSize: -sodium: 409.1 mgsugar: 94.3 gtransFat: : -unsaturatedFat: : -
Directions Chocolate Italian Cream Cake
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.