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Chocolate Italian Cream Cake

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Chocolate Italian Cream Cake




(Public for All)

If you like Italian Cream cake, then you will LOVE the chocolate version!!!


  • 1/2 c softened butter
  • 1/2 c shortening
  • 2 c sugar
  • 5 eggs, separated
  • 2 c flour
  • 1 tsp baking powder
  • 1/4 c cocoa
  • 1 c buttermilk
  • 1 tsp vanilla
  • 1 c coconut (sweetened)
  • 1 c chopped nuts
  • For the Icing:
  • 8 oz cream cheese, softened
  • 1 stick butter, softened
  • 1 lb powdered sugar
  • 1/4 c cocoa
  • 1 tsp vanilla
  • 1 c flaked coconut
  • 1 c chopped nuts


Cream butter and shortening, add sugar and mix until light and fluffy. Add egg yolks one at a time. Sift flour, baking soda, and cocoa. Add to sugar mixture. Beat at low speed. Add buttermilk and vanilla; while beating stir in coconut and nuts. Beat egg whites until stiff peak forms and fold into batter. Bake in 3 greased and floured pans at 325 for 35 minutes. Fill and frost cake with icing.

Icing: Cream together cream cheese and butter, add powedered sugar and cocoa, then vanilla. Fold in coconut and nuts. Yum!

Recipe is courtesy of: Neiman Marcus Cookbook





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Sarah Knight


Sarah Knight


Location: Houston, TX

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