"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

CHOCOLATE ITALIAN CREAM CAKE Recipe

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This recipe for CHOCOLATE ITALIAN CREAM CAKE, by , is from The Cousins' Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ginger Richey
Added: Thursday, August 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
5 large eggs, separated
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
2 1/4 cups all purposed flour
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1 cup buttermilk
1 cup sweetened flaked coconut
2/3 cup finely chopped pecans
2 teaspoons vanilla extract
Chocolate-Cream Cheese Frosting
Garnish pecan halves

Frosting:
8 ounces cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
16 ounce package powdered sugar
1/4 cup unsweetened cocoa
1/4 cup buttermilk
2/3 cup finely chopped pecans

Directions:
Directions:
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 four, 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 pans.
Bake at 325 for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 10 minutes. Remove cake layers to wire racks and cool completely.
Spread Frosting between layers on top and sides of cake. Garnish. Store in refrigerator.
Frosting:
Beat cream cheese, butter, vanilla and cinnamon at medium speed 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.

 

 

 

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