chocolate italian cream cake with cream cheese fro

How To Make chocolate italian cream cake with cream cheese fro

• 1

  For the Cake:
• 2

  Beat the butter and shortening at medium speed of an electric mixer until fluffy; gradually add the sugar, beating well. Add the egg yolks, one at a time, beating after each addition.
• 3

  Combine the flour, baking soda, and cocoa; add to the creamed mixture alternately with the buttermilk, beginning and ending with the flour mixture. Mix after each addition. Stir in the pecans, coconut, and vanilla.
• 4

  Beat the egg whites at a high speed until stiff peaks form; fold into the batter. Pour the batter into 3 greased and floured 8 inch round cakepans.
• 5

  Bake at 325 degrees for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pans on wire racks for 10 minutes; remove from pans and let them cool completely on wire racks.
• 6

  Spread the cream cheese frosting between the layers and on top and sides of cake. Garnish, if desired, with pecan halves.
• 7

  For the frosting:
• 8

  Beat the cream cheese and butter at medium speed of an electric mixer until fluffy.
• 9

  Combine the powdered sugar, cocoa and salt. Gradually add to the creamed mixture, beating until smooth. Stir in the pecans and vanilla.
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