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Chocolate Italian Cream Cake Recipe

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This recipe for Chocolate Italian Cream Cake, by , is from Greenway Baptist Church Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Ethel Day

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup butter
1/2 cup shortening
2 cups white sugar
5 eggs
2 cups all-purpose flour
1 tsp. baking soda
1/4 cup unsweetened cocoa powder
1 cup buttermilk
1 tsp. vanilla extract
1 cup shredded coconut
1 cup chopped pecans
1 cup cream cheese
1/2 cup butter
1/4 cup unsweetened cocoa powder
4 cups sifted confectioners' sugar
1 cup chopped pecans
1 tsp. vanilla extract

Directions:
Directions:
Preheat oven to 325. Grease and flour three 8" round cake pans. Separate the eggs. Cream 1/2 cup of the butter, shortening and sugar together. Add egg yolks, one at a time, beating after each addition. Stir in 1 tsp. of the vanilla. Sift soda, flour and 1/4 cup cocoa together. Add alternately with buttermilk to the creamed mixture, beginning and ending with dry ingredients. Stir in the coconut and 1 cup of the chopped pecans. Beat the egg whites until stiff peaks form and fold into the batter. Pour batter into the prepared cake pans. Bake at 325 for 25 - 30 minutes. Let cakes cool completely before frosting between layers and on sides.

To make frosting: Cream the cream cheese and butter together. Sift confectioner's sugar and 1/4 cup cocoa, beating in a little at a time until well-creamed. Add 1 tsp. vanilla and 1 cup pecans.

 

 

 

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