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Category: Cakes
Prep Time: Cook Time: Total Time:
5 large eggs, separated
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
2 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1 cup buttermilk
1 cup sweetened flaked coconut
2/3 cup finely chopped pecans
2 teaspoons vanilla extract
Chocolate Cream Cheese Frosting (recipe follows)
Garnish: pecan halves
Beat egg whites at high speed with an electric mixer until stiff peaks
form; set aside.
Beat butter and shortening until creamy; gradually add sugar, beating
well. Add egg yolks, 1 at a time, beating until blended after each
addition.
Combine flour, cocoa, and baking soda; add to butter mixture alternately
with buttermilk, beginning and ending with flour mixture. Beat at low
speed until blended after each addition. Stir in coconut, chopped
pecans, and vanilla. Fold in egg whites. Pour batter into 3 greased and
floured 8-inch round cake pans.
Bake at 325F for 25 to 30 minutes or until a wooden pick inserted in
center comes out clean. Cool in pans 10 minutes. Remove cake layers to
wire racks, and cool completely.
Spread Chocolate Cream Cheese Frosting between layers and on top and
sides of cake. Garnish, if desired. Makes 10 to 12 servings.
Chocolate Cream Cheese Frosting
1 (8-ounce) package cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
1 (16-ounce) package powdered sugar
1/4 cup unsweetened cocoa
1/4 cup buttermilk
2/3 cup finely chopped pecans
Beat first 4 ingredients at medium speed with an electric mixer until
creamy.
Combine powdered sugar and cocoa; gradually add to butter mixture alternately with buttermilk, beginning and ending with powdered sugar mixture. Beat at low speed until blended after each addition. Stir in
pecans.
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CHOCOLATE ITALIAN CAKE WITH CHOCOLATE CREAM CHEESE FROSTING
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Category: Cakes
Prep Time: Cook Time: Total Time:
5 large eggs, separated
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
2 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1 cup buttermilk
1 cup sweetened flaked coconut
2/3 cup finely chopped pecans
2 teaspoons vanilla extract
Chocolate Cream Cheese Frosting (recipe follows)
Garnish: pecan halves
Beat egg whites at high speed with an electric mixer until stiff peaks
form; set aside.
Beat butter and shortening until creamy; gradually add sugar, beating
well. Add egg yolks, 1 at a time, beating until blended after each
addition.
Combine flour, cocoa, and baking soda; add to butter mixture alternately
with buttermilk, beginning and ending with flour mixture. Beat at low
speed until blended after each addition. Stir in coconut, chopped
pecans, and vanilla. Fold in egg whites. Pour batter into 3 greased and
floured 8-inch round cake pans.
Bake at 325F for 25 to 30 minutes or until a wooden pick inserted in
center comes out clean. Cool in pans 10 minutes. Remove cake layers to
wire racks, and cool completely.
Spread Chocolate Cream Cheese Frosting between layers and on top and
sides of cake. Garnish, if desired. Makes 10 to 12 servings.
Chocolate Cream Cheese Frosting
1 (8-ounce) package cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
1 (16-ounce) package powdered sugar
1/4 cup unsweetened cocoa
1/4 cup buttermilk
2/3 cup finely chopped pecans
Beat first 4 ingredients at medium speed with an electric mixer until
creamy.
Combine powdered sugar and cocoa; gradually add to butter mixture alternately with buttermilk, beginning and ending with powdered sugar mixture. Beat at low speed until blended after each addition. Stir in
pecans.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
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