Rating: 4.5 stars
87 Ratings
  • 5 star values: 63
  • 4 star values: 16
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 0

A chocolaty take on the classic Italian cream cake.

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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.

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  • 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.

Nutrition Facts

1018 calories; protein 11.6g; carbohydrates 120.3g; fat 58.1g; cholesterol 168.3mg; sodium 409.1mg. Full Nutrition
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