Triple-Layer Chocolate Cake |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Crunchy pecans and coconut fill each layer of this tempting cake spread with a homemade cream cheese frosting. Big slices are guaranteed to make eyes light up! Ingredients:
1/2 cup butter, softened |
1/2 cup shortening |
2 cups sugar |
5 eggs |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1/4 cup baking cocoa |
1 teaspoon baking soda |
1 cup buttermilk |
1 cup flaked coconut |
1 cup chopped pecans |
chocolate cream cheese frosting: |
1 package (8 ounces) cream cheese, softened |
1/2 cup butter, softened |
4 cups confectioners' sugar |
1/4 cup baking cocoa |
1 teaspoon vanilla extract |
pinch salt |
Directions:
1. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, cocoa and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut and pecans.
2. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectionersâ sugar, cocoa, vanilla and salt; beat until smooth. Spread frosting between layers and over top and sides of cake. Store in the refrigerator. Yield: 12 servings.
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