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1
Preheat oven to 325F.
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2
Use shortening or butter to grease three 8-inch round cake pans.
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Use parchment paper, cut into circles, if desired.
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4
Flour cake pans.
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5
(Or make it simple and use recipe #452719.
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).
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7
In a large bowl, cream 1/2 cup of butter, shortening and sugar together.
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8
Separate eggs; be sure to keep both yolks and whites.
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Set whites aside in a separate bowl.
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10
Beat in egg yolks, one at a time, to creamed ingredients.
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11
Stir in vanilla.
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12
In a separate bowl, sift flour, baking soda and 1/2 cup of cocoa.
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13
Slowly add mixture to creamed ingredients along with buttermilk.
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14
Stir in chopped hazelnuts and coconut.
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15
Beat egg whites well, until stiff peaks form.
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Fold egg whites into the batter and pour into lined, cake pans.
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Bake at 325 F for approximately 25 to 30 minutes.
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Cakes must cool before icing.
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Meanwhile, prepare the icing by creaming the cream cheese and butter in a large bowl.
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20
In another bowl, sift powdered sugar and 1/2 cup cocoa together.
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21
Add to cream cheese and butter mixture, slowly.
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Beat until thoroughly creamed.
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23
Mix in vanilla.
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24
Once cakes have cooled, remove from cake pans and form a three-layered cake, icing in-between each layer.
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25
Sprinkle the top with remaining hazelnuts.
