Italian Chocolate Cake

Ingredients

• 5 large eggs, separated
• 1/2 cup butter, softened
• 1/2 cup shortening
• 2 cups Sugar
• 2-1/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa
• 1 tsp. baking soda
• 1 cup buttermilk
• 1 cup sweetened flaked coconut
• 2/3 cup finely chopped pecans
• 2 tsp. vanilla extract
• chocolate cream Cheese Frosting, recipe follows
• Garnish: pecan halves

Directions

1. Beat egg whites at high speed with an electric mixer until stiff peaks form; set aside.
2. Beat butter and shortening until creamy; gradually add Sugar, beating well.
3. Add egg yolks, 1 at a time, beating until blended after each addition.
4. Combine flour, cocoa, and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. #Beat at low speed until blended after each addition.
5. Stir in coconut, chopped pecans, and vanilla.
6. Fold in egg whites.
7. Pour batter into 3 greased and floured 8-inch round cake pans.
8. Bake at 325 °F., for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
9. Cool in pans 10 minutes.
10. Remove cake layers to wire racks, and cool completely.

Contributed by

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