Chocolate Italian Cake
- Number of Servings: 20
Ingredients
1/2 cup butter1/2 cup shortening2 cups white sugar5 eggs2 cups all-purpose flour1 teaspoon baking soda1/4 cup unsweetened cocoa powder1 cup buttermilk1 teaspoon vanilla extract1 cup shredded coconut1 cup chopped pecans1 cup cream cheese1/2 cup butter1/4 cup unsweetened cocoa powder4 cups sifted confectioners' sugar1 cup chopped pecans1 teaspoon vanilla extract
Directions
1.Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans. Separate the eggs.
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.
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.
4.Beat the egg whites until stiff peaks form and fold into the batter. Pour batter into the prepared cake pans.
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.
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.
Serving Size: Makes 20 1/4 inches pieces
1.Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans. Separate the eggs.
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.
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.
4.Beat the egg whites until stiff peaks form and fold into the batter. Pour batter into the prepared cake pans.
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.
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.
Serving Size: Makes 20 1/4 inches pieces
Nutritional Info Amount Per Serving
- Calories: 455.8
- Total Fat: 24.3 g
- Cholesterol: 86.7 mg
- Sodium: 116.3 mg
- Total Carbs: 55.9 g
- Dietary Fiber: 1.1 g
- Protein: 4.8 g
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