Chocolate Italian Cream Cake (picture coming...)

Chocolate Italian Cream Cake

This wonderful cake is a chocolate version of the classic Italian Cream Cake.

5 large eggs, separated

1/2 cup butter, softened

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

Garnish: pecan halves

Beat egg whites at high speed with an electric mixer until stiff peaks form; set aside.


Beat butter and shortening until creamy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition.


Combine flour, cocoa, and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut, chopped pecans, and vanilla. Fold in egg whites. Pour batter into 3 greased and floured 8-inch round cakepans.


Bake at 325° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove cake layers to wire racks, and cool completely.


Spread Chocolate-Cream Cheese Frosting between layers and on top and sides of cake. Garnish, if desired.


Yield: Makes 10 to 12 servings


Chocolate-Cream Cheese Frosting
1 (8-ounce) package cream cheese, softened

1/2 cup butter, softened

2 teaspoons vanilla extract

1/4 teaspoon ground cinnamon

1 (16-ounce) package powdered sugar

1/4 cup unsweetened cocoa

1/4 cup buttermilk

2/3 cup finely chopped pecans
Beat first 4 ingredients at medium speed with an electric mixer until creamy.


Combine powdered sugar and cocoa; gradually add to butter mixture alternately with buttermilk, beginning and ending with powdered sugar mixture. Beat at low speed until blended after each addition. Stir in pecans.


Yield: Makes 4 cups



From http://www.myrecipes.com/