Reviewed: Sep. 21, 2009

A delicious rich chocolate cake, but not really an Italian cream cake. I doubled the amount of cocoa in the cake and the icing. As I can't stand the texture of coconut, I used coconut extract instead. The icing is the most delicious icing I've ever had!

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honey chile

Cooking Level: Intermediate

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Reviewed: Sep. 14, 2009

The frosting was so creamy. this is a great recipe. Really easy to prepare. My family enjoy it so well next time i well bake two or three.

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edanyelle

Cooking Level: Expert

Living In: Forrest City, Arkansas, USA

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Reviewed: Jun. 14, 2009

This is a great cake! I'm not sure what about it makes it "italian"; but it is delicious. Not too sweet; the icing is "to die for"! This will go in my file of favorites! (Note: next time I make this: put buttered parchment paper in the pan. I guess I left it cooling too long in the pan before I removed. It got stuck!)

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Donna

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Reviewed: Jun. 4, 2009

it was good

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dareutruth

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Reviewed: Jun. 2, 2009

it looks pretty good but i think you need to be more descriptive about whats in i would like more information me being a very experienced cook i think that it would help. It looks very god. I tried your recipe and it is to die for!

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tweety birdd

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Reviewed: Jun. 1, 2009

I followed some of the other suggestions to double the cocoa in the cake. But it still didn't seem like it was chocolatey enough. If I make it again, I will heat the buttermilk and add the cocoa to it, since sometimes the cakes are more chocolatey when the cocoa is "activated" first. The cake almost seemed a little bit dry and crumbly, but then again, I like my cakes a bit more dense and fudgy. I also didn't have 3 cake pans, so I divided the batter between 2 pans instead. I ended up having to bake them for 40-45 minutes. That also could have led to the cakes being more crumbly than desired. :) The frosting, on the other hand, was AMAZING! I think that I will make the frosting again for all my chocolate cakes!

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krismrich

Cooking Level: Intermediate

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Reviewed: Mar. 8, 2009

WOW!

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Sandy

Cooking Level: Expert

Home Town: Robbinsdale, Minnesota, USA

Living In: Ham Lake, Minnesota, USA

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Reviewed: Mar. 3, 2009

I had so much fun making this cake. I took the advice and doubled the chocolate power and it came out great. Served it on two separate occasions and everyone was amazed with how good it taste.

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John

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Reviewed: Feb. 8, 2009

Delicious!! That's what everyone told me a when I made it. Best chocolate cake ever, I added 1/4 c of heavy cream to the frosting and whip it for about 5 min to make it more fluffy and less sweet.

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Lidia Hernandez

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Reviewed: Jan. 26, 2009

I made this and took it to the office, it didn't last very long! I forgot to use egg whites, but it still came out delicious!

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Dawne Magee

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Reviewed: Jan. 24, 2009

This cake was great! I had to have a dessert for a potluck with Italian food, and this was a big hit. I don't usually go to the trouble to make layer cakes, but this one was worth it. I did double the cocoa in the cake, and added 2 squares of unsweetened chocolate to the frosting because I like chocolate. I have made it twice now and it is so good. The cake held together very well and the frosting was thick, but spread on the cake perfectly.

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kdias

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Reviewed: Dec. 28, 2008

It was too dry. Couldn't really taste the coconut or pecans. The icing really benefited from 3 ounces of additional semisweet bakers chocolate melted. Would look for another recipe.

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Kinflightinoh

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Reviewed: Oct. 24, 2008

This is an awesome cake and my family and extended family loved it too. My daughter is even thinking about having it for an extra cake for her wedding. Thanks for a great delicious cake.

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Linda Sue

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Reviewed: Sep. 29, 2008

This cake is truly delicious. I made two - 1 with 1 without coconut - and they were both hits! Cake is dense - certainly not a box cake mix! Cake also tastes better after refrigeration when it has had time to settle - especially in humid weather. I doubled the icing - friends have been eating the rest with spoons... Decorated with nuts. I will make this over and over again.

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momo6kids

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Reviewed: Aug. 5, 2008

turned out great

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Roslyn Hazen

Cooking Level: Beginning

Home Town: North Vancouver, British Columbia, Canada

Living In: Lake Country, British Columbia, Canada

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Reviewed: Jun. 24, 2008

Really tasty, moist, dense cake. Exactly what I wanted. Took advice of other reviewers and doubled the cocoa in the cake batter. Also I basically just made a cream cheese icing, just 'cause it suits my family's taste. Didn't use nuts and coconut due to allergies.

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janny

Cooking Level: Intermediate

Home Town: Victoria, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jun. 17, 2008

It was really good. I omitted the coconut and added more chocolate. Yummy!

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vanillacoke

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Reviewed: Mar. 31, 2008

very good

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Buttercup

Cooking Level: Intermediate

Home Town: Napa, California, USA

Living In: Clearlake, California, USA

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Reviewed: Dec. 30, 2007

I made this for my family for Christmas Eve. On accident I used whipping cream instead of buttermilk and the cake still turned out wonderfully. I also used the recommendations of other users and doubled the chocolate in the cake. I added the melted chocolate to the frosting and instead of adding the pecans to the frosting I put one cup of pecans and one cup of coconut in the food processor and used the mixture to decorate the sides of the cake. The cake was a hit at my family's dinner.

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Destiny

Cooking Level: Intermediate

Home Town: Columbia, Missouri, USA

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Reviewed: Oct. 14, 2007

Great recipe, and easy to follow. The only change I made was to add a splash of coffee to the icing, since I thought it was a bit stiff and was worried about the cake tearing as I spread the icing. The mocha flavor was a hit.

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Edie Patterson

Cooking Level: Expert

Home Town: Charlottesville, Virginia, USA

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Chocolate Italian Cream Cake

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