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My review
Chocolate Italian Cream Cake
194
MARBALET
"A chocolaty take on the classic Italian cream cake."
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Ingredients
servings 1018Original recipe yields 10 servings (1 - 3 layer 8 inch cake)
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 7785 Ratings
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Most helpful positive review
10/9/2003
After making some of the changes recommended by previous reviewers and adding some of my own, this absolutely gets 5 stars!! Definitely double cocoa in cake, also add a tsp or two of instant esp...
Most helpful critical review
5/27/2000
This is a very rich cake but it uses cocoa and not much of it, and so is not as chocolatey as I'd prefer--I figure that if I'm going to go off my diet it had better be for exactly what I'm cravi...
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Most positive
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10/9/2003
After making some of the changes recommended by previous reviewers and adding some of my own, this absolutely gets 5 stars!! Definitely double cocoa in cake, also add a tsp or two of instant esp...
7/19/2005
The only difference between this recipe and the one I've used for years is the addition of the 1/4c cocoa powder in the cake and in the icing. What a wonderful variation. I really like how mil...
5/27/2000
This is a very rich cake but it uses cocoa and not much of it, and so is not as chocolatey as I'd prefer--I figure that if I'm going to go off my diet it had better be for exactly what I'm cravi...
12/5/2002
This cake rules. I had never made an Italian Creme Cake before (and I am Italian) but this was really simple and tasted like a dream. My sister and I whipped this together for a party and ever...
11/4/2001
We served a variety of Italian desserts at my wedding dinner, some baked by friends and family, others by professional bakers. This one ,which my mother made, was by far the best. Everyone, ev...
2/9/2007
Absolutely wonderful. I did not use the coconut or pecans due to allergies, but it was still a fabulous chocolate cake! I split each layer in half and frosted with the chocolate cream cheese i...
11/9/2012
This is the exact recipe I found in the Austin Statesman nearly 25 years ago and have been making on and off ever since. Great recipe as is without modification. Well worth the effort.
5/3/2011
I have made this cake twice and both times it has been amazing great tasting and so moist. The only thing I did different is not put the pecans in the frosting, to me it is harder to frost. I ca...
10/2/2006
Wonderful, not too sweet or chocolatey or anything, everything came out perfectly! Made for my mother's birthday; she and my father are still raving about it days later. I did follow what anot...