Chocolate Italian Cream Cake

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• 5 large eggs, separated
• 1/2 cup butter, soft
• 1/2 cup shortening
• 2 cups sugar
• 2 1/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa
• 1 teaspoon baking soda
• 1 cup buttermilk
• 1 cup sweetened flaked coconut
• 2/3 cup finely chopped pecans
• 2 teaspoons vanilla extract
• 1 (8 ounce) package cream cheese, soft
• 1/2 cup butter, soft
• 2 teaspoons vanilla extract
• 1/4 teaspoon ground cinnamon
• 1 (16 ounce) package powdered sugar
• 1/4 cup unsweetened cocoa
• 1/4 cup buttermilk
• 1/2-2/3 cup finely chopped pecans

Recipe

• 1 preheat oven to 325*.
• 2 grease and flour three 8-inch layer pans; set aside.
• 3 separate eggs.
• 4 beat egg whites until stiff; set aside.
• 5 cream butter and shortening.
• 6 gradually add sugar to creamed butter, beating well.
• 7 add egg yolks, one at a time, beating until blended after each addition.
• 8 in a separate bowl, combine flour, cocoa, and baking soda; add to butter mixture, alternating with buttermilk, beginning and ending with flour.
• 9 beat at low speed until blended.
• 10 mix in vanilla.
• 11 stir in coconut and pecans.
• 12 fold in egg whites.
• 13 pour batter into prepared layer pans.
• 14 bake in hot oven for 25-30 minutes.
• 15 cool in pans for 10 minutes, then remove to wire racks and cool completely.
• 16 for frosting, beat cream cheese, butter, vanilla, and cinnamon until blended.
• 17 sift powdered sugar and cocoa; gradually add to butter mixture alternating with buttermilk, beginning and ending with powdered sugar mixture.
• 18 beat at low speed for about 2 minutes until well blended and fluffy.
• 19 stir in pecans.
• 20 frost cooled layers with frosting, and garnish with whole pecans.