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1/2 c. margarine, softened 1/2 c. vegetable shortening 2 c. sugar 1/4 c. baking cocoa 5 eggs, separated 1 c. buttermilk 1 c. coconut 2 c. all-purpose flour 1 tsp. vanilla 1 tsp. baking soda 1 c. chopped pecans Cream margarine, shortening and sugar. Add egg yolks one at a time, beating after each addition. Combine soda, flour and cocoa. Add alternately with buttermilk, beginning and ending with dry ingredients. Add vanilla, coconut and nuts. Beat egg whites until stiff; fold into batter. Bake in 3 greased and floured 8-inch cake pans. Bake at 325 degrees for 25 to 30 minutes. Cool in pan 10 minutes before removing to cooling rack. Cool completely and frost with Chocolate Italian Cream Cake Frosting. Chocolate Italian Cream Cake Frosting: 1 (8 oz.) cream cheese, softened 1 stick margarine, softened 1 tsp. vanilla 1/4 c. baking cocoa 1 lb. confectioners sugar pinch of salt 1/2 c. roasted pecans Cream softened cream cheese and butter. Add vanilla. Sift cocoa, confectioners sugar and salt together. Beat into cream cheese and butter a little at a time. Fold in nuts. Spread between cooled layers and on top and sides of cake. I double this recipe because my family likes a lot of frosting. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |