CHOCOLATE ITALIAN CREAM CAKE RECIPE

For years I have adored Italian Cream Cake, flavored with finely chopped pecans, coconut and a slathering of cream cheese frosting. It’s one of those tried and true southern favorites that belongs in everyone’s recipe box.

I had never heard of Chocolate Italian Cream Cake until recently, and boy have we been missing out on some serious deliciousness!

Our Chocolate Italian Cream Cake recipe is just as you might imagine,  a moist chocolate cake with the familiar flavor and texture from coconut and pecans. When chocolate, coconut, and pecans are involved, you know it’s going to be a good recipe!

Every amazing Italian Cream Cake recipe calls for a good old fashioned cream cheese frosting. Our Chocolate Italian Cream cake is no different, only we decided to go with a Chocolate Cream Cheese frosting this time. The end result is out of this world!

INGREDIENTS

• 1 cup (2 sticks) (226g) unsalted butter, softened
• 2 cups (400g) sugar
• 5 large eggs, separated
• 2 cups (242g) all-purpose flour
• 1/2 cup (40g) unsweeted cocoa, lightly spooned into cup and leveled with back of knife
• 1 tsp (5g) baking soda
• 1/4 tsp salt
• 1 1/2 cups buttermilk (363g) *No buttermilk? See substitution below
• 1 tsp (4g) vanilla extract
• 1 cup (85g) chopped pecans
• 1 cup (75g) flaked sweetened coconut

FOR THE CHOCOLATE CREAM CHEESE FROSTING

• 2 sticks (1 cup) (226g) unsalted butter - Let the butter sit out for approximately 10 minutes. It should feel cool to the touch
• 2( 8oz.) packages cream cheese (total weight 452g) Softened slightly, I used full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft. If using a hand mixer you may need to soften slightly. If using a kitchen aid or strong mixer, do not soften the cream cheese, just cut into pieces when adding to bowl.
• 2 teaspoons (8g) vanilla extract
• 6 to 6 1/2 cups (690g to 747g) powdered sugar
• 1/4 cup (20g) cocoa lightly spoon into cup and level
• 1 cup chopped pecans, toasted - We did not add the pecans to the frosting mix, though you could. We sprinkled pecans between the layers on top of the filling and pressed on the outside of the frosted cake.

DIRECTIONS

1. Beat butter at medium speed until softened and smooth.
2. Gradually add sugar, beating on medium speed 4 to 5 minutes.
3. Add egg yolks, one at a time, beating after each addition until the yellow of the yolk has disappeared. Add Vanilla extract.
4. ......................................

for full instruction please see : www.mycakeschool.com

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