Chocolate Italian Cream Cake

A chocolaty take on the classic Italian cream cake.

• Calories: 1018 Calories

Ingredients

• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 2 cups white sugar
• ½ cup shortening
• 1 teaspoon vanilla extract
• ½ cup butter
• 1 cup chopped pecans
• 5 eggs
• ¼ cup unsweetened cocoa powder
• 1 cup buttermilk
• 4 cups sifted confectioners' sugar
• 1 cup shredded coconut
• 1 cup cream cheese

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 4

Beat the egg whites until stiff peaks form and fold into the batter. Pour batter into the prepared cake pans.

Step 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.

Step 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.