Chocolate Italian Cream Cake
Chocolate Italian Cream Cake is an impressive dinner. Made with 1/2 c. butter or margarine, softened, 1/2 c. shortening, 2 c. sugar, 5 large eggs and 2 c. plain flour, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
Beat butter and shortening at medium speed until fluffy; gradually add sugar, beating well.
Add egg yolks, one at a time, beating after each addition.
Combine flour, baking soda and cocoa; add to cream mixture alternately with buttermilk, beginning and ending with flour mixture.
Mix after each addition.
Stir in pecans, coconut and vanilla.
Beat egg whites at high speed until stiff peaks form; fold into batter.
Pour batter into 3 greased and floured 8-inch round cake pans.
Bake at 325Β° for 35 to 40 minutes.
Let cool completely.
Spread Cream Cheese Frosting.
π· Perfect Pairings
Complete your meal with these
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