Dream Chocolate Italian Cream Cake

Moon Light On Water's Note:

Chocolate Italian Cream Cake A chocolaty take on the classic Italian cream cake. I made it for a "Just Girls" dinner and the girls raved over it. I found the recipe online, but not sure where.

• Total Time: 45 mins
• Prep Time: 20 mins
• Cook Time: 25 mins

Ingredients:

Serves: 10

Yield: 1.0 cake

• ½ cup butter
• ½ cup shortening
• 2 cups white sugar
• 5 eggs
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ¼ cup unsweetened cocoa powder
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup shredded coconut
• 1 cup chopped pecans
• 1 cup cream cheese
• ½ cup butter
• ¼ cup unsweetened cocoa powder
• 4 cups sifted confectioners' sugar
• 1 cup chopped pecans
• 1 teaspoon vanilla extract

Directions:

1. DIRECTIONS
2. • Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans. Separate the eggs.
3. • 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.
4. • 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.
5. • Beat the egg whites until stiff peaks form and fold into the batter. Pour batter into the prepared cake pans.
6. • Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cakes cool completely before frosting between layers and on sides.
7. • 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.