Chocolate Italian Cream Cake Recipe

Name: Chocolate Italian Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; Chocolate-Cream Cheese Frosting; 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

Servings: persons

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
Chocolate-Cream Cheese Frosting
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

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.

2161

kcal

Calories

149

Fat

191

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 20 ingredients. The key ingredients include: 5 large eggs, separated, 1/2 cup butter, soft, 1/2 cup shortening, 2 cups sugar, and more.

Yes, Chocolate Italian Cream 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 Cream Cake

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