• 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

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.

Nutritional Information

Amount Per Serving  Calories: 1018 | Total Fat: 58.1g | Cholesterol: 181mg Powered by ESHA Nutrient Database Nutritional Information Chocolate Italian Cream Cake Servings Per Recipe: 10 Amount Per Serving Calories: 1018

  • Total Fat: 58.1g
  • Cholesterol: 181mg
  • Sodium: 409mg
  • Total Carbs: 120.3g
  •     Dietary Fiber: 4.9g
  • Protein: 11.6g