Chocolate Italian Cream Cake |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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The chocolate version of the classic Italian Cream Cake. Ingredients:
1 stick butter |
1/2 cup shortening |
2 cups granulated white sugar |
1 cup coconut |
1 1/2 teaspoon vanilla |
1 cup buttermilk |
1 teaspoon soda |
1/4 cup cocoa |
5 eggs, separated |
2 cups plain flour |
1 cup pecans, chopped |
3 - 8 inch cake pans |
frosting |
1 8-oz package cream cheese |
1 1/2 teaspoon vanilla |
1/2 cup cocoa |
1 stick margarine |
1 lb. confectioners sugar |
1 cup chopped pecans |
Directions:
1. Cake:
2. Preheat oven to 350 degrees F.
3. Grease & flour 3- 8 inch cake pans.
4. In large mixing bowl, cream butter, sugar and shortening.
5. Add egg yolks one at a time, beating well after each addition.
6. In another bowl, sift flour. Add soda and cocoa
7. Mix well.
8. Add butter mixture alternately with buttermilk, beginning and ending
9. with dry ingredients.
10. Beat it real good.
11. Stir in coconut, vanilla and nuts.
12. In another bowl beat egg whites until stiff.
13. Fold into batter.
14. Divide batter among prepared pans
15. Bake for 25 - 30 minutes or until cake tests done.
16. Frosting:
17. Cream together cream cheese and butter
18. Add vanilla
19. In another bowl sift cocoa and powdered sugar together.
20. Beat into the cream cheese/butter mixture
21. Add pecans.
22. After cake is cooled, spread icing on layers.
23. Enjoy!
24. !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
25. Don't interrupt others or finish their sentences.
26. !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
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