Chocolate Italian Cream Cake

Recipe View 10 mins Preheat and Prep: Preheat your oven to 325°F (165°C). Grease and flour three 8-inch round cake pans to ensure easy release. (10 minutes)

Recipe View 8 mins Cream the Base: In a large bowl, cream together the softened butter, shortening, and granulated sugar until light and fluffy. This is a crucial step for a tender cake. (8 minutes)

Recipe View 3 mins Incorporate Yolks and Vanilla: Add the egg yolks one at a time, beating well after each addition. Stir in the vanilla extract. (3 minutes)

Recipe View 5 mins Combine Dry Ingredients: In a separate bowl, sift together the flour, baking soda, and cocoa powder. Sifting ensures a light and airy cake. (5 minutes)

Recipe View 7 mins Alternate Wet and Dry: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix! (7 minutes)

Recipe View 2 mins Add Coconut and Pecans: Stir in the shredded coconut and chopped pecans. (2 minutes)

Recipe View 5 mins Whip Egg Whites: In a clean, dry bowl, beat the egg whites until stiff peaks form. This adds lightness to the cake. (5 minutes)

Recipe View 30 mins Fold and Bake: Gently fold the beaten egg whites into the batter. Be careful not to deflate the whites. Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. (30 minutes)

Recipe View 30 mins Cool Completely: Remove the cakes from the oven and let them cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. (30 minutes)

Recipe View 5 mins Prepare the Frosting: While the cakes are cooling, prepare the frosting. In a large bowl, beat together the softened cream cheese and butter until smooth and creamy. (5 minutes)

Recipe View 7 mins Incorporate Sugar and Cocoa: Gradually add the sifted confectioners' sugar and cocoa powder, mixing on low speed until well combined. (7 minutes)

Recipe View 2 mins Add Vanilla and Pecans: Stir in the vanilla extract and chopped pecans. (2 minutes)

Recipe View 15 mins Assemble the Cake: Once the cakes are completely cool, place one layer on a serving plate. Spread with a generous layer of frosting. Repeat with the remaining layers, frosting the top and sides of the cake. (15 minutes)

Recipe View 30 mins Garnish and Chill: Garnish with additional chopped pecans, if desired. Chill the cake for at least 30 minutes before serving to allow the frosting to set. (30 minutes)