Name: Chocolate Italian Cream Cake
Yield: 10
Ingredients: Butter - ½ cup; Shortening - ½ cup; White sugar - 2 cups; Eggs - 5; All-purpose flour - 2 cups; Baking soda - 1 teaspoon; Unsweetened cocoa powder - ¼ cup; Buttermilk - 1 cup; Vanilla extract - 1 teaspoon; Shredded coconut - 1 cup; Chopped pecans - 1 cup; Cream cheese - 1 cup; Butter - ½ cup; Unsweetened cocoa powder - ¼ cup; Sifted confectioners' sugar - 4 cups; Chopped pecans - 1 cup; Vanilla extract - 1 teaspoon

Ingredients for - Chocolate Italian Cream Cake

1. Butter ½ cup

2. Shortening ½ cup

3. White sugar 2 cups

4. Eggs 5

5. All-purpose flour 2 cups

6. Baking soda 1 teaspoon

7. Unsweetened cocoa powder ¼ cup

8. Buttermilk 1 cup

9. Vanilla extract 1 teaspoon

10. Shredded coconut 1 cup

11. Chopped pecans 1 cup

12. Cream cheese 1 cup

13. Butter ½ cup

14. Unsweetened cocoa powder ¼ cup

15. Sifted confectioners' sugar 4 cups

16. Chopped pecans 1 cup

17. Vanilla extract 1 teaspoon

How to cook deliciously - Chocolate Italian Cream Cake

1 . Stage

Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans. Separate the eggs.

2 . Stage

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 teaspoon of the vanilla.

3 . Stage

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.

4 . Stage

Beat the egg whites until stiff peaks form and fold into the batter. Pour batter into the prepared cake pans.

5 . Stage

Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cakes cool completely before frosting between layers and on sides.

6 . Stage

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 teaspoon vanilla and 1 cup pecans.