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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Great cake!! love it! 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 teaspoon baking soda |
1 cup buttermilk |
1 cup sweetened flaked coconut |
2/3 cup finely chopped pecans |
2 teaspoons vanilla extract |
chocolate-cream cheese frosting |
garnish: pecan halves |
Directions:
1. Beat egg whites at high speed with an electric mixer until stiff peaks
2. form; set aside.
3. Beat butter and shortening until creamy; gradually add sugar, beating
4. well. Add egg yolks, 1 at a time, beating until blended after each
5. addition.
6. Combine flour, cocoa, and baking soda; add to butter mixture alternately
7. with buttermilk, beginning and ending with flour mixture. Beat at low
8. speed until blended after each addition. Stir in coconut, chopped
9. pecans, and vanilla. Fold in egg whites. Pour batter into 3 greased and
10. floured 8-inch round cakepans.
11. Bake at 325F for 25 to 30 minutes or until a wooden pick inserted in
12. center comes out clean. Cool in pans 10 minutes. Remove cake layers to
13. wire racks, and cool completely.
14. Spread Chocolate-Cream Cheese Frosting between layers and on top and
15. sides of cake. Garnish, if desired.
16. Yield: Makes 10 to 12 servings.
17. *************************************************************
18. Chocolate-Cream Cheese Frosting
19. 1 (unce) package cream cheese, softened
20. 1/2 cup butter, softened
21. 2 teaspoons vanilla extract
22. 1/4 teaspoon ground cinnamon
23. 1 (16-ounce) package powdered sugar
24. 1/4 cup unsweetened cocoa
25. 1/4 cup buttermilk
26. 2/3 cup finely chopped pecans
27. Beat first 4 ingredients at medium speed with an electric mixer until
28. creamy.
29. Combine powdered sugar and cocoa; gradually add to butter mixture
30. alternately with buttermilk, beginning and ending with powdered sugar
31. mixture. Beat at low speed until blended after each addition. Stir in
32. pecans.
33. Yield: Makes 4 cups
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