Chocolate Italian Cream Cake-The Ultimate Cake

Every time someone has a birthday and I ask “what cake do you want?”–the answer is Chocolate Italian Cream Cake.  If you thought an Italian Cream Cake was the best, wait until you taste my chocolate version.  Did you know my Italian Cream Cake was the #1 recipe in Cooking Light Magazine in their anniversary issue years ago–need I say more.  I always believe everyone should have a birthday cake and candles.  Now one thing, if you don’t cook much–this cake is a little more time consuming as it is three layers and you have to beat the egg whites separately–don’t give up yet as it is worth the effort–and that decadent chocolate cream cheese icing!!! 

I guess I have made so many of these cakes through the years I can whip this cake up in minutes.  There is only one person who makes this cake as quickly as me– my daughter, Haley–in fact, when she is home, I tell her to do it for me.  As I am writing this, I just made the cake for my husband’s birthday cake–at his request when I asked, “What cake do you want?”  I guess I should quit asking and start cooking.

Chocolate Italian Cream Cake:  From:  Holly Clegg trim&TERRIFIC Home Entertaining: The Easy Way

The Italian Cream Cake is still my favorite cake ever so what can be even more decadent than adding chocolate to an all time favorite.  I love to top the cake with toasted coconut and toasted pecans (about 2 tablespoons each) for the added touch.

Makes 16-20 servings

1/2 cup margarine or butter

1/4 cup canola oil

2 cups sugar

2 large eggs, separated

2 cups all-purpose flour

1/4 cup cocoa

1 teaspoon baking soda

1 cup buttermilk

1 tablespoon vanilla extract

1 teaspoon coconut extract

1/2 cup chopped pecans

1/2 cup flaked coconut

4 large egg whites

Chocolate Cream Cheese Icing (recipe follows)

1.  Preheat oven 350 degrees.  Coat three 9-inch pans with nonstick cooking spray.

2.  In mixing bowl cream butter and oil.  Gradually add sugar and beat until light and fluffy.  Add 2 egg yolks, one at a time, beating well after each addition.

3.  In small bowl, combine flour, cocoa, and baking soda.  Add flour to sugar mixture, alternating with buttermilk and ending with flour.  Beat after each addition.

4.  Add vanilla, butter, and coconut extracts and pecans.

5.  In mixing bowl, beat all six egg whites until stiff peaks form.  Fold beaten egg whites into batter mixture.  Pour batter evenly into cake pans.  Bake 20-25 minutes, until top spring back when touched.  Cool cakes in pans 10 minutes, then turn out onto racks to cool thoroughly.  Frost layers and sides with Chocolate Cream Cheese Icing.

 Chocolate Cream Cheese Icing

1 (8-ounce) package reduced-fat cream cheese, softened

3 tablespoons margarine or butter

1 (16-ounce) box powdered sugar

1/4 cup cocoa

1 teaspoon vanilla extract

1.In mixing bowl, beat cream cheese and butter until smooth.

2.Mix together a little powdered sugar with cocoa and and add to cream cheese mixture.  Gradually add remaining powdered sugar beating until light.  Blend in the vanilla.

Nutritional information per serving:

Calories 382, Calories from fat (%) 36, Fat (g) 16, Saturated Fat (g) 4, Cholesterol (mg) 30, Sodium (mg) 225, Carbohydrate (g) 56, Dietary Fiber (g) 1, Protein (g) 5, Diabetic Exchanges: 3.5 other carbohydrate, 3 fat