Chocolate Italian Cream Cake
Italian cream cake is not actually from Italy, but it is believed to have originated in the Southern United States.
This is non vegetarian recipe. Dish can be prepared in 120 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 18.
Chocolate Italian Cream Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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In a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder.
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In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
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Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Mix until just combined. Stir in the boiling water.
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Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pans for 10 minutes. Transfer the cakes to a wire rack to cool completely.
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In a mixing bowl, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
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Place one cake layer on a serving plate. Spread a layer of cream cheese frosting over the top. Sprinkle with half of the shredded coconut and chopped pecans. Place the second cake layer on top and frost the top and sides of the cake with the remaining cream cheese frosting.
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Garnish with whipped topping and chocolate shavings. Refrigerate for at least 1 hour before serving.
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Slice and serve chilled. Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 25g39%
- Total Carbohydrate 55g19%
- Sugars 40g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
