Chocolate Italian Cream Cake 1 Reviews By Anonymous recipe Comments | 0 Favorites | 306 Print A chocolately take on the classic Italian cream cake. Chocolate Italian Cream Cake Ingredients 1/2 cup butter1/2 cup shortening2 cups white sugar5 eggs2 cups all-purpose flour1 teaspoon baking soda1/4 cup unsweetened cocoa powder1 cup buttermilk1 teaspoon vanilla extract1 cup shredded coconut1 cup chopped pecans1 cup cream cheese1/2 cup butter1/4 cup unsweetened cocoa powder4 cups sifted confectioners’ sugar1 cup chopped pecans1 teaspoon vanilla extract Instructions 1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans. Separate the eggs. 2 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. 3 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. 4 Beat the egg whites until stiff peaks form and fold into the batter. Pour batter into the prepared cake pans. 5 Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cakes cool completely before frosting between layers and on sides. 6 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.