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.
Servings: 0
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.
Notes
Recipe By: Trim & Terrific Home Entertaining: The Easy Way by Holly Clegg
Serving Size: 16
Serving Size: 16