Not Exactly Italian Chocolate Creme Cake |
|
 |
Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 15 |
|
Not exactly Italian Chocolate Creme Cake. No coconut. Ingredients:
1/2 cup butter |
1/2 cup shortening |
2 cups sugar |
5 eggs |
2 cups all-purpose flour |
1 teaspoon baking soda |
1/4 cup unsweetened cocoa powder |
1 cup buttermilk |
1 teaspoon vanilla extract |
1 cup chopped pecans, (better chopped by hand, tastes fresher) |
icing |
8 ounce package cream cheese, softened |
1 stick unsalted butter |
1/4 cup unsweetened cocoa powder |
4 cups sifted confectioners sugar |
1 cup coarsely chopped pecans (better chopped by hand) |
1 teaspoon vanilla |
white chocolate chips for melting and drizzling over cake |
1 tablespoon butter to melt with the white chocolate chips |
Directions:
1. Separate eggs
2. In mixer bowl, with electric mixer, cream butter, shortening and sugar together
3. Add egg yolks, one at a time, beating after each addition
4. Stir in vanilla
5. Sift soda, flour and 1/4 cup cocoa together in bowl or on waxed paper
6. Add alternately with buttermilk to creamed mixture, beginning and ending with dry ingredients
7. Add 1 cup chopped pecans
8. Beat egg whites until stiff peaks form
9. Fold into batter
10. Pour batter into greased and floured, three 8 inch round cake pans
11. Bake at 325 degrees for about 25 minutes
12. Let cool for about 6 minutes
13. Turn onto wire rack
14. Let cakes cool completely before icing between layers and on sides
15. When ready to ice place one layer on cake stand or plate
16. Ice between layers, sides and top of cake
17. ICING
18. In bowl, cream the cream cheese and butter together
19. Sift confectioner's sugar and 1/4 cup cocoa together, beating in a little at a time until well mixed
20. Add vanilla
21. Add chopped pecans
22. After cake is iced, melt 1 cup White Chocolate Chips with 1 tablespoon butter
23. Drizzle or *string* across cake in artistic manner
24. Decorate top with whole fresh strawberries when ready to serve
|
|