Chocolate Italian Cream Cake
Source of Recipe
Web
Recipe Introduction
This is a chocolate version of the wonderful Italian Cream Cake. The subtle flavor of cocoa is a nice change from the origional version, but only slightly alters the flavor. It's a winner in my house! :) (I got this recipe out of the November Southern Living Magazine.)
Chocolate Italian Cream Cake
5 large eggs, separated
1/2 cup butter, soft
1/2 cup shortening
2 cups sugar
2 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1 cup buttermilk
1 cup sweetened flaked coconut
2/3 cup finely chopped pecans
2 teaspoons vanilla extract
Chocolate-Cream Cheese Frosting:
1 (8 ounce) package cream cheese, soft
1/2 cup butter, soft
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
1 (16 ounce) package powdered sugar
1/4 cup unsweetened cocoa
1/4 cup buttermilk
1/2-2/3 cup finely chopped pecans
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.
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