ITALIAN CHOCOLATE CAKE RECIPES
CHOCOLATE ITALIAN CREAM CAKE RECIPE | ALLRECIPES
A chocolaty take on the classic Italian cream cake.
Provided by MARBALET
Categories World Cuisine European Italian
Yield 1 - 3 layer 8 inch cake
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 1017.5 calories, CarbohydrateContent 120.3 g, CholesterolContent 168.3 mg, FatContent 58.1 g, FiberContent 4.9 g, ProteinContent 11.6 g, SaturatedFatContent 23.9 g, SodiumContent 409.1 mg, SugarContent 94.3 g
CHOCOLATE ITALIAN CAKE RECIPE | MYRECIPES
This wonderful cake is a chocolate version of the classic Italian Cream Cake.
Provided by MyRecipes
Yield Makes 10 to 12 servings
Number Of Ingredients 13
Steps:
- Beat egg whites at high speed with an electric mixer until stiff peaks form; set aside.
- Beat butter and shortening until creamy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition.
- 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.
- 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.
- Spread Chocolate-Cream Cheese Frosting between layers and on top and sides of cake. Garnish, if desired.
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