Total Time
45mins
Prep 20 mins
Cook 25 mins

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.

Ingredients Nutrition

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.

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