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Chocolate Italian Cream Cake Recipe

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This recipe for Chocolate Italian Cream Cake, by , is from Nell's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, October 6, 2008


1/2 c butter, softened
1/2 c shortening
2 c sugar
5 eggs, separated
1 tsp baking soda
2 c sifted all-purpose flour
1/4 c powdered cocoa
1 c buttermilk
1 c coconut
1 tsp vanilla extract
1/2 to 1 c chopped pecans
Chocolate Cream Cheese Frosting

Grease and flour three 8 inch cake pans; set aside.
Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugar, beating until light and fluffy. Add egg yolks one at a time, beating well after each addition.
Sift baking soda, flour and cocoa. Add to butter mixture alternately with buttermilk, beginning and ending with dry ingredients. Stir in coconut, vanilla and nuts. Set aside.
Beat egg whites in a large mixing bowl at high speed until stiff peaks form. Fold into batter.

Pour batter into prepared pans. Bake at 325 for 25 to 30 minutes or until wooden spoon inserted into the center of cake comes our clean.. Cool in pan on wire rack. When completely cooled, frost with Chocolate Cream Cheese Frosting. See recipe for frosting
See recipe for frosting

Personal Notes:
Personal Notes:
Nell cooked this cake on 350 for 27 minutes.




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