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Chocolate Italian Cream Cake Recipe

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This recipe for Chocolate Italian Cream Cake, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Lee Johnson
Added: Sunday, October 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup - butter
1/2 cup - crisco shortening
2 cups - sugar
5 - eggs, separated
1 tsp. - baking soda
2 cups - sifted flour
1/4 cup - cocoa
1 cup - buttermilk
1 tsp. - vanilla
1 cup - coconut
1/2/ to 1 cup - chopped pecans

Frosting and Filling:

1 - 8 0z. cream cheese - softened
1 - stick butter - softened
1 tsp. - vanilla
1/4 cup - cocoa
1- l lb. box powdered sugar sifted
Dash of Salt
1/2 pecan halves for garnish


1. Cream butter, shortening,and sugar in mixing bowl. Add egg yolks, one at a time, beating after each addition.
2. Combine baking soda, flour, and cocoa. In a mixing bowl add flour mixture alternately with buttermilk. Beginning and ending with dry ingredients. Mix well.
3. Add vanilla, coconut, and pecans
4. Beat egg whites until stiff. Fold egg whites into batter.

Directions:
Directions:
1. Cream butter, shortening,and sugar in mixing bowl. Add egg yolks, one at a time, beating after each addition.
2. Combine baking soda, flour, and cocoa. In a mixing bowl add flour mixture alternately with buttermilk. Beginning and ending with dry ingredients. Mix well.
3. Add vanilla, coconut, and pecans
4. Beat egg whites until stiff. Fold egg whites into batter.

Bake in 3 greased and floured 8 inch cake pans at 325 for 25 to 30 minutes. Cool in pan 10 minutes and remove to cooling rack. Cool completely and frost.

Frosting and Filling:

1. Cream softened cream cheese and butter together. Add vanilla.
2. Sift cocoa, powdered sugar and salt together. Slowly add powdered sugar mixture to cream cheese mixture.
3. Spread between layers and on side and top of cake. Decorate with pecans.

 

 

 

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