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Chocolate Italian Cream Cake

SUBMITTED BY: MARBALET PHOTO BY: KRYSTENL

"A chocolaty take on the classic Italian cream cake."

RECIPE RATING:

Read Reviews (46)

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Original recipe yield 1 - 3 layer 8 inch cake

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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

DIRECTIONS

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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REVIEWS

Reviewed on Nov. 13, 2003 by MOMMYTOSPENCER

After making some of the changes recommended by previous reviewers and adding some of my own,... MORE

Reviewed on Jul. 19, 2005 by Aval-Na'Ree

The only difference between this recipe and the one I've used for years is the addition of the... MORE

Reviewed on Feb. 9, 2007 by Tish

Absolutely wonderful. I did not use the coconut or pecans due to allergies, but it was still... MORE

Reviewed on Jul. 23, 2003 by Babz

This cake rules. I had never made an Italian Creme Cake before (and I am Italian) but this... MORE

Reviewed on May 25, 2003 by PAMELAVDW

We served a variety of Italian desserts at my wedding dinner, some baked by friends and... MORE

Reviewed on Oct. 2, 2006 by BELLEROSE1

Wonderful, not too sweet or chocolatey or anything, everything came out perfectly! Made for... MORE

Reviewed on May 12, 2006 by puppitypup

Doubled the cocoa in both the cake and the frosting. Didn't like the coconut in the cake, but... MORE

Reviewed on Apr. 29, 2005 by Christy

This turned out perfect. I didnt have any pecans, so I used walnuts, instead, but it was still... MORE

Reviewed on Oct. 9, 2003 by RLNANCE

This is a very rich cake but it uses cocoa and not much of it, and so is not as chocolatey as... MORE

Reviewed on Jul. 23, 2003 by VANMAN

Wow! This the first cake that I've ever made, and it turned out great! Everyone loved it. I... MORE

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