A chocolaty take on the classic Italian cream cake.

Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans. Separate the eggs.

    Advertisement
  • 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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

1018 calories; 58.1 g total fat; 168 mg cholesterol; 409 mg sodium. 120.3 g carbohydrates; 11.6 g protein; Full Nutrition

Reviews (77)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/13/2003
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 espresso (or coffee) to buttermilk. Add 2 or 3 squares of melted chocolate to frosting depending on your tastes (mmm...heaven). Process nuts and coconut until they're finely ground before adding to batter. Do not add pecans to frosting rather press finely chopped pecans into the sides of frosted cake - looks bakery-quality and adds great texture. Decoratively pipe leftover frosting on top of cake and garnish with chocolate-covered expresso beans. This is a dessert to die for!!! Read More
(92)

Most helpful critical review

Rating: 3 stars
10/10/2003
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 craving! Anyway I made it a second time with modifications: doubled the cocoa dissolved a couple of teaspoons of instant coffee in the buttermilk before adding and also melted three square of unsweetened baking chocolate to add to the frosting. Then it was perfect for my taste. The frosting amount is generous and it makes a very lovely three-layer cake. Read More
(30)
85 Ratings
  • 5 star values: 62
  • 4 star values: 15
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/13/2003
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 espresso (or coffee) to buttermilk. Add 2 or 3 squares of melted chocolate to frosting depending on your tastes (mmm...heaven). Process nuts and coconut until they're finely ground before adding to batter. Do not add pecans to frosting rather press finely chopped pecans into the sides of frosted cake - looks bakery-quality and adds great texture. Decoratively pipe leftover frosting on top of cake and garnish with chocolate-covered expresso beans. This is a dessert to die for!!! Read More
(92)
Rating: 5 stars
11/13/2003
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 espresso (or coffee) to buttermilk. Add 2 or 3 squares of melted chocolate to frosting depending on your tastes (mmm...heaven). Process nuts and coconut until they're finely ground before adding to batter. Do not add pecans to frosting rather press finely chopped pecans into the sides of frosted cake - looks bakery-quality and adds great texture. Decoratively pipe leftover frosting on top of cake and garnish with chocolate-covered expresso beans. This is a dessert to die for!!! Read More
(92)
Rating: 5 stars
07/19/2005
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 mild the chocolate flavor is...some reviewers said they added more but I wouldn't change a thing. I also followed the hint about topping it off with almonds...such a beautiful presentation I took a picture of it. I made this cake for my hubby's birthday and he couldn't get enough. Thanks a bunch! Read More
(50)
Advertisement
Rating: 3 stars
10/10/2003
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 craving! Anyway I made it a second time with modifications: doubled the cocoa dissolved a couple of teaspoons of instant coffee in the buttermilk before adding and also melted three square of unsweetened baking chocolate to add to the frosting. Then it was perfect for my taste. The frosting amount is generous and it makes a very lovely three-layer cake. Read More
(30)
Rating: 5 stars
07/23/2003
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 everybody loved it. We will be making it again for our Christmas gathering. Thanks so much!!! Read More
(22)
Rating: 5 stars
05/26/2003
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 even the other bakers raved. Read More
(19)
Advertisement
Rating: 5 stars
02/09/2007
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 icing. I then topped it with shaved chocolate. Beautiful and delicious! Read More
(18)
Rating: 5 stars
05/03/2011
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 can't wait for another special occasionto make this. Read More
(12)
Rating: 5 stars
11/09/2012
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. Read More
(12)
Rating: 5 stars
10/02/2006
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 another user did and did not mix the pecans in with the frosting but put them on the top and sides. Looks very pretty when done. Read More
(9)