chocolate italian cream cake

Ingredients

• Servings: 1
• 1/2 cup butter
• 1/2 cup shortening
• 2 cups white sugar
• 5 eggs
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 cup unsweetened cocoa powder
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup shredded coconut
• 1 cup chopped pecans
• 1 cup cream cheese
• 1/2 cup butter
• 1/4 cup unsweetened cocoa powder
• 4 cups sifted confectioners' sugar
• 1 cup chopped pecans
• 1 teaspoon vanilla extract

Recipe

• preheat oven to 325 degrees f (165 degrees c). grease and flour three 8-inch round cake pans. separate the eggs.
• cream 1/2 cup of the butter, shortening and sugar together. add egg yolks, one at a time, beating after each addition. stir in 1 teaspoon of the vanilla.
• sift soda, flour and 1/4 cup cocoa together. add alternately with buttermilk to the creamed mixture, beginning and ending with dry ingredients. stir in the coconut and 1 cup of the chopped pecans.
• beat the egg whites until stiff peaks form and fold into the batter. pour batter into the prepared cake pans.
• bake at 325 degrees f (165 degrees c) for 25 to 30 minutes. let cakes cool completely before frosting between layers and on sides.
• to make frosting: cream the cream cheese and butter together. sift confectioner's sugar and 1/4 cup cocoa, beating in a little at a time until well-creamed. add 1 teaspoon vanilla and 1 cup pecans.