Chocolate Italian Cake Recipe

How to make it

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• Beat egg whites at high speed with an electric mixer until stiff peaks
• form; set aside.
• Beat butter and shortening until creamy; gradually add sugar, beating
• well. Add egg yolks, 1 at a time, beating until blended after each
• addition.
• Combine flour, cocoa, and baking soda; add to butter mixture alternately
• with buttermilk, beginning and ending with flour mixture. Beat at low
• speed until blended after each addition. Stir in coconut, chopped
• pecans, and vanilla. Fold in egg whites. Pour batter into 3 greased and
• floured 8-inch round cakepans.
• Bake at 325F for 25 to 30 minutes or until a wooden pick inserted in
• center comes out clean. Cool in pans 10 minutes. Remove cake layers to
• wire racks, and cool completely.
• Spread Chocolate-Cream Cheese Frosting between layers and on top and
• sides of cake. Garnish, if desired.
• Yield: Makes 10 to 12 servings.
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• Chocolate-Cream Cheese Frosting
• 1 (unce) package cream cheese, softened
• 1/2 cup butter, softened
• 2 teaspoons vanilla extract
• 1/4 teaspoon ground cinnamon
• 1 (16-ounce) package powdered sugar
• 1/4 cup unsweetened cocoa
• 1/4 cup buttermilk
• 2/3 cup finely chopped pecans
• Beat first 4 ingredients at medium speed with an electric mixer until
• creamy.
• Combine powdered sugar and cocoa; gradually add to butter mixture
• alternately with buttermilk, beginning and ending with powdered sugar
• mixture. Beat at low speed until blended after each addition. Stir in
• pecans.
• Yield: Makes 4 cups