Chocolate Italian Cake

Name: Chocolate Italian Cake
Yield: Makes 10 to 12 servings
Ingredients: 5 large eggs, separated; 1/2 cup butter, softened; 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; Garnish: pecan halves

5 Reviews

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Yield

Makes 10 to 12 servings

This wonderful cake is a chocolate version of the classic Italian Cream Cake.

Ingredients

5 large eggs, separated
1/2 cup butter, softened
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
Garnish: pecan halves

How to Make It

Step 1

Beat egg whites at high speed with an electric mixer until stiff peaks form; set aside.

Step 2

Beat butter and shortening until creamy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition.

Step 3

Combine flour, cocoa, and baking soda; add 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 into 3 greased and floured 8-inch round cakepans.

Step 4

Bake at 325° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove cake layers to wire racks, and cool completely.

Step 5

Spread Chocolate-Cream Cheese Frosting between layers and on top and sides of cake. Garnish, if desired.

Step 6

Ratings & Reviews

LeeTolston's Review

2013-06-02T16:04:45-04:00 marils

I bake Italian Cream Cheese Cakes all the time. Adding chocolate gives a wonderful version for a chocolate alcoholc. For people not familiar with an Italian Cream Cheese Cake, they are not as sweet and heavy as some cakes, therefore, the chocolate seems to be just right, not overwheling. The only thing I do different is toasting the pecans for the icing and not mixing them in the icing, but presing them in the sides of the cake and decorating the bottom and top edges like the picture.

ammycek's Review

2012-12-06T05:27:20-05:00 LeeTolston

N/A

MsGoodwrench's Review

2011-11-13T19:35:18-05:00 milton60

I made this recipe for my Grandparent's 50th wedding anniversary party last year and everyone LOVED it!! Made it for a Christmas gathering also and same rave reviews. I personally don't like pecans or coconut so I can't attest to the taste, but everyone who has tried it loved it. A little bit time consuming but well worth it!!

marils's Review

2009-11-16T17:09:39-05:00 ammycek

I bumped up the flavor of the chocolate by adding 1 1/2 teas. of instant coffee to the cocoa. Instead of using regular unsweetened cocoa, I used King Arthur Flour's mix of dutch processed cocoa/black cocoa. Black cocoa is what gives oreo cookies their dark chocolatey color, whereas regular cocoa always looks reddish, instead of a rich brown. If your cake came out dry, it could be because your oven runs hot, or it was cooked too long. It can also be affected by altitude and whether or not you have a convection oven.

milton60's Review

2009-04-12T23:34:14-04:00 MsGoodwrench

A lot of effort for so so results. My family did not like this cake. Expected more chocolate favor. My son who has a major sweet tooth did not even finish his. Will not make again.

Chocolate Italian Cake

Ingredients

How to Make It

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Ratings & Reviews

LeeTolston's Review

ammycek's Review

MsGoodwrench's Review

marils's Review

milton60's Review

Chocolate Italian Cake

Ingredients

How to Make It

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