Chocolate italian cream cake

Chocolate italian cream cake

Ingredients/Components

• sugar - 2 c
• vanilla - 1 tsp
• chopped pecans - 1 c
• pkg - 1 oz
• salt - 1/8 tsp
• cocoa - 1/2 c
• buttermilk - 1 c
• flaked coconut - 1 c
• baking soda - 1 tsp
• shortening - 1/2 c
• large eggs - 5 item
• plain flour - 2 c
• butter or margarine, softened - 1/2 c
• Cream Cheese Frosting - 1 item
• pecan halves for garnish - 1 item
• Add egg yolks, one at a time, beating after each addition

How to make chocolate italian cream cake:

Beat butter and shortening at medium speed until fluffy; gradually add sugar, beating well. Add egg yolks, one at a time, beating after each addition. Combine flour, baking soda and cocoa; add to cream mixture alternately with buttermilk, beginning and ending with flour mixture. Mix after each addition. Stir in pecans, coconut and vanilla. Beat egg whites at high speed until stiff peaks form; fold into batter. Pour batter into 3 greased and floured 8-inch round cake pans. Bake at 325° for 35 to 40 minutes. Let cool completely. Spread Cream Cheese Frosting.Cream Cheese Frosting:1 (8 oz.) pkg. cream cheese, softened1/2 c. butter or margarine, softened1 (16 oz.) pkg. powdered sugar, sifted1/4 c. cocoa1/8 tsp. salt1/2 c. chopped pecans1 tsp. vanilla Beat cream cheese and butter at medium speed until fluffy. Combine powdered sugar, cocoa and salt. Gradually add to creamed mixture, beating until smooth. Stir in pecans and vanilla. Yield: 3 1/3 cups.

Recipe categories: Desserts, Chocolate, Cakes.