Chocolate Italian Cream Cake
Ingredients
- ½ cup unsalted butter, softened
- ½ cup shortening
- 2 cups white sugar
- 5 eggs, separated and divided
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ cup unsweetened cocoa powder
- 1 cup buttermilk
- 1 cup shredded coconut
- 1 cup chopped pecans
- 4 cups confectioners sugar
- 1/4 cup unsweetened cocoa powder
- 1 cup cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
Shop ingredients
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Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans.
- Make the cake: Cream butter, shortening, and sugar together. Add egg yolks, one at a time, beating well after each addition. Stir in vanilla.
- Sift flour, baking soda, and cocoa together. Add flour mixture to butter mixture in batches, alternating with buttermilk, beginning and ending with dry ingredients. Stir in coconut and pecans.
- Beat egg whites in a separate bowl until stiff peaks form; fold into the batter. Pour batter into the prepared cake pans.
- Bake in the preheated oven for 25 to 30 minutes. Remove from the oven and let cool completely, about 30 mintutes.
- While the cakes are cooling, make the frosting: Sift confectioner's sugar and cocoa together.
- Beat cream cheese and butter until creamy. Mix in confectioners' sugar mixture, a little at a time, until well-combined. Mix in pecans and vanilla.
- Remove cooled cakes from the pans. Frost the top of each layer, then stack and frost the sides.
Source
Original recipe: View Original