Chocolate Italian Cake Recipe

Name: Chocolate Italian Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 large eggs (separated); 1/2 c. softened butter; 1/2 c. shortening; 2 c. sugar; 2 1/2 c. all purpose flour; 1/4 c. cocoa; 1 tsp. salt; 1 tsp. soda; 1 c. buttermilk; 1 c. coconut; 2/3 c. finely chopped pecans; 2 tsp. vanilla

Servings: persons

5 large eggs (separated)
1/2 c. softened butter
1/2 c. shortening
2 c. sugar
2 1/2 c. all purpose flour
1/4 c. cocoa
1 tsp. salt
1 tsp. soda
1 c. buttermilk
1 c. coconut
2/3 c. finely chopped pecans
2 tsp. vanilla

1
Beat egg whites at high speed with electric mixer until stiff peak forms. Set aside. Beat butter and shortening until creamy. Gradually add sugar beating well. Add egg yolks one at a time, beating until blended after each addition. Combine flour, cocoa, and soda, to butter mixture alternately with buttermilk beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut, chopped pecans and vanilla. Fold in egg whites. Pour batter in 3 greased and floured 8 inch round cake pans. Bake at 325 degrees for 25 to 30 minutes. Cool in pans 10 minutes. Cool completely. Spread chocolate cream cheese frosting between layers and on top and sides of cake. This is a version of the Italian cream cake.

2152

kcal

Calories

118

Fat

251

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 large eggs (separated), 1/2 c. softened butter, 1/2 c. shortening, 2 c. sugar, and more.

Yes, Chocolate Italian Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Italian Cake

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