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

Recipe information

Cooking:

Servings per container:

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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.