Chocolate Italian Cream Cake

Ingridients

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

1 cup cream cheese

1/2 cup butter

1/4 cup unsweetened cocoa powder

4 cups sifted confectioners' sugar

1 cup chopped pecans

1 teaspoon vanilla extract

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans. Separate the eggs.

Cream 1/2 cup of the butter, shortening and sugar together. Add egg yolks, one at a time, beating after each addition. Stir in 1 teaspoon of the vanilla.

Sift soda, flour and 1/4 cup cocoa together. Add alternately with buttermilk to the creamed mixture, beginning and ending with dry ingredients. Stir in the coconut and 1 cup of the chopped pecans.

Beat the egg whites until stiff peaks form and fold into the batter. Pour batter into the prepared cake pans.

Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cakes cool completely before frosting between layers and on sides.

To Make Frosting: Cream the cream cheese and butter together. Sift confectioner's sugar and 1/4 cup cocoa, beating in a little at a time until well-creamed. Add 1 teaspoon vanilla and 1 cup pecans.