Chocolate Italian Cake
A rich, moist chocolate Italian cake layered with coconut, pecans, and creamy frosting, perfect for special occasions or indulgent gatherings with friends and family.
Ingredients
Instructions
- Beat egg whites at high speed with an electric mixer until stiff peaks form. Set aside.
- Beat butter and shortening until creamy.
- Gradually add sugar, beating well.
- Add egg yolks one at a time, beating until blended after each addition.
- Combine flour, cocoa, and soda.
- Alternately add flour mixture and buttermilk to the butter mixture, beginning and ending with flour mixture, beating at low speed after each addition.
- Stir in coconut, chopped pecans, and vanilla.
- Fold in the beaten egg whites gently.
- Pour batter into three greased and floured 8-inch round cake pans.
- Bake at 325 degrees Fahrenheit for 25 to 30 minutes.
- Cool in pans for 10 minutes, then remove and cool completely.
- Spread chocolate cream cheese frosting between layers, on top, and on sides of the cake.
Nutrition & Diet Analysis (per serving)
1204
kcal
60% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Egg
Wheat/Gluten
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).