MAKES: 12 servings
Ingredients
- 1/2 cup butter, softened
- 1/2 cup shortening
- 2 cups sugar
- 5 eggs
- 1 teaspoon vanilla flavoring
- 2 cups all-purpose flour
- 1/4 cup baking cacao
- 1 teaspoon sodium bicarbonate
- 1 cup buttermilk
- 1 cup flaked coconut
- 1 cup chopped pecans
- CHOCOLATE CREAM CHEESE FROSTING:
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 4 cups confectioners' sugar
- 1/4 cup baking cacao
- 1 teaspoon vanilla flavoring
- Pinch salt
Dietary Details
1 slice: 790 calories, 42g fat (20g saturated fats), 150mg cholesterol, 352mg sodium, 98g carb (75g sugars, 3g fiber), 9g protein.
Directions
- Inside a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, individually, beating well after each addition. Stir in vanilla. Combine the flour, cacao and sodium bicarbonate increase the creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut and pecans.
- Pour into three greased and floured 9-in. round baking pans. Bake at 350 for 25-25 minutes or until a toothpick placed close to the center arrives clean. Awesome for ten minutes before removing from pans to wire racks to awesome completely.
- For frosting, inside a large bowl, beat cream cheese and butter until fluffy. Add some confectioners’ sugar, cacao, vanilla and salt beat until smooth. Spread frosting between layers and also over top and sides of cake. Store within the refrigerator. Yield: 12 servings.
Initially printed as Triple-Layer Chocolate Cake in Country Lady Christmas Annual 2009, p55