Chocolate Italian Cream Cake
Can’t wait for you to try my chocolate version of my easy Italian Cream cake recipe.  This cake is my personal favorite!
Servings
16-20servings
Servings
16-20servings
Ingredients
  • 1 box Butter Pecan Cake mix18.25-ounce
  • 1/4cup cocoa
  • 1/3cup canola oil
  • 2 eggs
  • 2 egg whites
  • 1 1/4cups water
  • 1teaspoon coconut extract
  • 1/2cup chopped pecanstoasted
  • 1/2cup flaked coconut
  • Chocolate Cream Cheese Icingrecipe follows
  • tablespoons Toasted coconut and pecansoptional (about 2each)
Instructions
  1. Preheat oven 350°F. Coat three 9-inch pans with nonstick cooking spray.
  2. In mixing bowl, beat together cake mix, cocoa, oil, eggs, egg whites, water and coconut extract. Stir in pecans and coconut.
  3. Pour batter evenly into prepared pans. Bake 12-15 minutes, until tops spring back when touched. Cool 10 minutes and turn out onto cooling racks.
  4. Frost layers and sides with Chocolate Cream Cheese Icing (see recipe) and sprinkle with toasted coconut and pecans, if desired.
Recipe Notes

Per Serving: Calories 315 Calories from Fat 38% Fat 13g Saturated Fat 4g Cholesterol 31mg Sodium 246mg Carbohydrates 46g Dietary Fiber 1g Total Sugars 35g Protein 4g, Dietary Exchanges: 3 other carbohydrate, 2 1/2 fat