Chocolate Italian Cream Cake  

Friday, December 12, 2008


* 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

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1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans. Separate the eggs.
2. 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.
3. 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.
4. Beat the egg whites until stiff peaks form and fold into the batter. Pour batter into the prepared cake pans.
5. Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cakes cool completely before frosting between layers and on sides.
6. 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.

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