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Chocolate Italian Cream Cake
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Prep Time:
45 minutes
Cook Time:
25 minutes
Total Time:
100 minutes
Decadent Italian cream cake with rich cocoa flavor in both the cake and frosting, perfect for chocolate lovers.
Ingredients:
  • 0.5 cup butter
  • 0.5 cup shortening
  • 5 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 0.25 cup unsweetened cocoa powder
  • 1 cup buttermilk
  • 1 cup shredded coconut
  • 1 cup chopped pecans
  • 4 cups sifted confectioners' sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 cup cream cheese
  • 1/2 cup unsalted butter
Instructions:
  • Preheat the oven to 325 degrees F (165 degrees C) and generously grease and flour three 8-inch round cake pans.
  • Prepare the cake batter by combining butter, shortening, and sugar until creamy. Add egg yolks one by one, mixing thoroughly after each addition, then blend in the vanilla.
  • Combine the flour, baking soda, and cocoa by sifting them together. Gradually add the flour mixture to the butter mixture, alternating with buttermilk, starting and finishing with the dry ingredients. Mix in the coconut and pecans until well incorporated.
  • Whisk egg whites in a separate bowl until fluffy peaks form; gently fold them into the batter. Transfer the batter into the greased cake pans.
  • Place in the hot oven for 25 to 30 minutes. Once done, take out and allow to cool fully for about 30 minutes.
  • While the cakes are cooling, prepare the frosting by sifting together confectioner's sugar and cocoa.
  • Cream together the cream cheese and butter until smooth. Gradually incorporate the confectioners' sugar mixture until fully blended. Stir in the pecans and vanilla until evenly distributed.
  • After the cakes have cooled, carefully release them from the pans. Proceed to generously frost the top of each layer before elegantly stacking them and covering the sides with a luscious layer of frosting.

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