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Chocolate Italian Cream Cake




Source of Recipe


rgm


List of Ingredients




1/2 cup butter (or margarine)
1/2 cup shortening
2 cups of sugar
1 teaspoon baking soda
1/4 cup cocoa
5 eggs, separated
1 cup buttermilk
1 teaspoon vanilla
1 cup coconut
1 cup chopped pecans
2 cups sifted all-purpose flour

Frosting (See recipe below)



Recipe



1. Preheat the oven to 325 degrees F. Grease and flour 3 (8 inch) cake pans.

2. Cream together butter (or margarine), shortening, and sugar. Add the egg yolks one at a time, beating after adding each yolk.

3. Combine the soda, flour, and cocoa.

4. Add alternately with the buttermilk, beginning and ending with the dry ingredients. Mix well. Add vanilla, coconut and the chopped pecans. Fold in the stiffly beaten egg whites. Pour equally into the 3 (8 inch) prepared cake pans.

5. Bake at 325 degrees F. for 25 to 30 minutes. Cool in the pans for 10 minutes, then remove to cool on wire racks. Cool completely...then frost.

FROSTING (for Italian Chocolate Cream Cake)

1 (8 oz) pkg. of cream cheese, slightly softened
1/2 cup butter (or margarine)
1 teaspoon vanilla
1/4 cup of cocoa
1 lb. confectioner's sugar
pinch of salt
1/2 cup chopped pecans

Cream together the cream cheese and butter (or margarine). Add vanilla. Sift cocoa, confectioner's sugar, and salt into the cream cheese mixture. Beat everything together. Stir in the pecans. Spread between the layers and on the entire cake.