- 1/2 cup butter
- 1/2 cup shortening
- 2 cups white sugar
- 5 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 cup unsweetened cocoa powder
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1 cup cream cheese
- 1/2 cup butter
- 1/4 cup unsweetened cocoa powder
- 4 cups sifted confectioners' sugar
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans. Separate the eggs.
- 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.
- 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.
- Beat the egg whites until stiff peaks form and fold into the batter. Pour batter into the prepared cake pans.
- Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cakes cool completely before frosting between layers and on sides.
- 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.
03/03/2017
recipepes.com
chocolate talian cream cake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
