A chocolaty take on the classic Italian cream cake.
INGREDIENTS (for 1 servings):
- 1/2 cup butter
- 1/2 cup shortening
- 2 cups white sugar
- 5 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 cup unsweetened cocoa powder
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1 cup cream cheese
- 1/2 cup butter
- 1/4 cup unsweetened cocoa powder
- 4 cups sifted confectioners' sugar
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
PREPARATION:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans. Separate the eggs.
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.
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.
Beat the egg whites until stiff peaks form and fold into the batter. Pour batter into the prepared cake pans.
Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cakes cool completely before frosting between layers and on sides.
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.