Total Time
1hr 30mins
Prep 1 hr
Cook 30 mins

This is a chocolate version of the wonderful Italian Cream Cake. The subtle flavor of cocoa is a nice change from the origional version, but only slightly alters the flavor. It's a winner in my house! :) (I got this recipe out of the November Southern Living Magazine.)

Ingredients Nutrition

Directions

  1. Preheat oven to 325*.
  2. Grease and flour three 8-inch layer pans; set aside.
  3. Separate eggs.
  4. Beat egg whites until stiff; set aside.
  5. Cream butter and shortening.
  6. Gradually add sugar to creamed butter, beating well.
  7. Add egg yolks, one at a time, beating until blended after each addition.
  8. In a separate bowl, combine flour, cocoa, and baking soda; add to butter mixture, alternating with buttermilk, beginning and ending with flour.
  9. Beat at low speed until blended.
  10. Mix in vanilla.
  11. Stir in coconut and pecans.
  12. Fold in egg whites.
  13. Pour batter into prepared layer pans.
  14. Bake in hot oven for 25-30 minutes.
  15. Cool in pans for 10 minutes, then remove to wire racks and cool completely.
  16. For frosting, beat cream cheese, butter, vanilla, and cinnamon until blended.
  17. Sift powdered sugar and cocoa; gradually add to butter mixture alternating with buttermilk, beginning and ending with powdered sugar mixture.
  18. Beat at low speed for about 2 minutes until well blended and fluffy.
  19. Stir in pecans.
  20. Frost cooled layers with frosting, and garnish with whole pecans.
Most Helpful

5 5

This is an excellent recipe. I made it yesterday and when finished the cake stood about 6 1/2 inches tall with the frosting. There were three layers and they were big and very even on the top. The frosting was most unsual as it was very light and airey with a light chocolate flavor.
The layers of the cake were tender and had a nice texture.

One thing I did do was put the coconut in my food chopper to make it more like grated than shredded which is something I always do when there is coconut in the batter.

I highly recommend this recipe as I can say that it is truely magnicifent!!!!

5 5

I made this cake for a potluck at work. I enjoyed it and there were no leftovers. I had kept the cake refrigerated before taking it to work, then apparently no one realized it needed to stay chilled. Someone presliced it after it had become room temp. and it crumbled a bit. No one seemed to care and all the coconut/chocolate lovers told me it was good. I'll make it again. Thank you!

5 5

This is the exact recipe that was used for the cake at a birthday party that I went to. It was the hit of the evening. I am not sure that I don't like it better than the original. If you don't like too much chocolate in your recipes, this is for you. This is more like a milk chocolate and is absolutely wonderful. I was told that it turns out perfect everytime.