Chocolate Italian Cream Cake

SUBMITTED BY: MARBALET PHOTO BY: KRYSTENL

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

SERVINGS & SCALING

Original recipe yield: 1 - 3 layer 8 inch cake

USMETRIC

About scaling and conversions

INGREDIENTS

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

READ REVIEWS (44)

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

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Reviewed on Nov. 13, 2003 by MOMMYTOSPENCER

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!!!

10 users found this review helpful

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 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!

6 users found this review helpful

Reviewed on Feb. 9, 2007 by Tish

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!

5 users found this review helpful

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