Chocolate Italian Cream Cake

READY IN: 1hr 30mins
SERVES: 12-16




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