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Italian Cream Cake (Chocolate)

The Italian Cream Cake is still my favorite cake ever so what can be even more decadent than adding chocolate to an all time favorite. I love to top the cake with toasted coconut and toasted pecans (about 2 tablespoons each) for the added touch.

Course: Dessert

Keyword: cake

Servings:

Author: Trim & Terrific Home Entertaining: The Easy Way by Holly Clegg

Ingredients

1/2 cup margarine or butter
1/4 cup canola oil
2 cups sugar
2 large eggs separated
2 cups all-purpose flour
1/4 cup cocoa
1 teaspoon baking soda
1 cup buttermilk
1 tablespoon vanilla extract
1 teaspoon coconut extract
1/2 cup chopped pecans
1/2 cup flaked coconut
4 large egg whites

Chocolate Cream Cheese Icing

1 8-ounce package reduced-fat cream cheese, softened
3 tablespoons margarine or butter
1 16-ounce box powdered sugar
1/4 cup cocoa
1 teaspoon vanilla extract

Instructions

Preheat oven 350 degrees. Coat three 9-inch pans with nonstick cooking spray.
In mixing bowl cream butter and oil. Gradually add sugar and beat until light and fluffy. Add 2 egg yolks, one at a time, beating well after each addition.
In small bowl, combine flour, cocoa, and baking soda. Add flour to sugar mixture, alternating with buttermilk and ending with flour. Beat after each addition.
Add vanilla, butter, and coconut extracts and pecans.
In mixing bowl, beat all six egg whites until stiff peaks form. Fold beaten egg whites into batter mixture. Pour batter evenly into cake pans. Bake 20-25 minutes, until top spring back when touched. Cool cakes in pans 10 minutes, then turn out onto racks to cool thoroughly.
Frost layers and sides with Chocolate Cream Cheese Icing: In mixing bowl, beat cream cheese and butter until smooth.
Mix together a little powdered sugar with cocoa and and add to cream cheese mixture. Gradually add remaining powdered sugar beating until light. Blend in the vanilla.