Chocolate Italian Cream Cake

This is an amazing cake to serve as a special treat for Sunday dinner or for that special someone's birthday. A chocolate lover's delight.

INGREDIENTS Cake
* 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
DIRECTIONS

* Preheat oven to 325 degrees F
* Grease and flour three 8-inch round cake pans.

1. Separate the eggs
2. Cream 1/2 cup of the butter, shortening and sugar together.
3. Add egg yolks, one at a time, beating after each addition.
4. Stir in 1 teaspoon of the vanilla.
5. Sift soda, flour and 1/4 cup cocoa together. Add alternately with buttermilk to the creamed mixture, beginning and ending with dry ingredients.
6. Stir in the coconut and 1 cup of the chopped pecans.
7. Beat the egg whites until stiff peaks form and fold into the batter.
8. Pour batter into the prepared cake pans.


* Bake at 325 degrees F for 25 to 30 minutes.
* Let cakes cool completely before frosting between layers and on sides.

Ingredients: Frosting
* 8 oz cream cheese
* 1 lb (4 sticks) butter
* 1/2 cup unsweetened cocoa powder
* 2 lbs sifted confectioners' sugar
* 1 cup chopped pecans
* 1 teaspoon almond extract
* 1/2 ts. salt

Frosting Directions:

1. Cream the cream cheese and butter together in the electric mixer until light and fluffy.
2. Sift confectioner's sugar and 1/4 cup cocoa together.
3. Add sugar/cocoa in a little at a time until well-creamed.
4. Add 1 teaspoon almond extract and 1 cup pecans.

Frost each layer. Garnish with chocolate curls, chocolate dipped cherries or fresh strawberries or raspberries.