Ingredients
- • 5 large eggs, separated shopping list
- • 1/2 cup butter, softened shopping list
- • 1/2 cup shortening shopping list
- • 2 cups sugar shopping list
- • 2 1/4 cups all-purpose flour shopping list
- • 1/4 cup unsweetened cocoa shopping list
- • 1 teaspoon baking soda shopping list
- • 1 cup buttermilk shopping list
- • 1 cup sweetened flaked coconut shopping list
- • 2/3 cup finely chopped pecans shopping list
- • 2 teaspoons vanilla extract shopping list
- • Chocolate-cream cheese frosting shopping list
- • Garnish: pecan halves shopping list
How to make it
- 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 325° 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.
- Southern Living, NOVEMBER 2002
The Rating
Reviewed by 4 people-
Looks wonderful~~ saving this recipe!
m2googee
in Tomball loved it
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Mmmm, I could go for a slice, right now!
elgab89
in Toronto loved it
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Never tried the chocolate Italian Cream Cake, but the original is sooo good, and the chocolate HAS to be even better! Thanks for a great post!!
debbie919
in Manahawkin loved it
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