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Chocolate Cream Cake Recipe

Chocolate Cream Cake is a popular Continental Dessert
Author :
 
On :
Thursday, 17 April, 2014
Category :
Festive Recipe
Course :
Dessert Recipe
Cuisine :
Continental Recipe
Technique :
Bake Recipe
Difficulty :
Hard
Servings :
Serves 10
RATINGs :
Rated 4.5 based on 100 votes
4.5

Ingredients

  • 4 cups - sifted confectioner's Sugar
  • 2 cups - all-purpose flour
  • 2 cups - white Sugar
  • 5 - eggs
  • 1/2 cup - Butter
  • 1/2 cup - shortening
  • 1 tsp - baking soda
  • 1/4 cup - unsweetened cocoa powder
  • 1 cup - buttermilk
  • 1 tsp - vanilla extract
  • 1 cup - shredded Coconut
  • 1 cup - chopped Pecans
  • 1 cup - Cream cheese
  • For frosting: 1/2 cup - Butter
  • 1/4 cup - unsweetened cocoa powder
  • 1 cup - chopped Pecans
  • 1 tsp - vanilla extract
  • How to Make Chocolate Cream Cake:

    1. Preheat an oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans.
    2. Separate the eggs.
    3. Cream 1/2 cup of the butter, shortening and sugar together.
    4. Add the egg yolks, one at a time, beating after each addition. Stir in 1 tsp of vanilla extract.
    5. Sift the soda, flour and 1/4 cup of cocoa together.
    6. Add alternately with the buttermilk to the creamed mixture, beginning and ending with dry ingredients.
    7. Stir in the coconut and 1 cup of the chopped pecans.
    8. Beat the egg whites until stiff and fold into the batter.
    9. Pour batter into the prepared cake pans. Bake at 325 degrees F (165 degrees C) for 25-30 minutes.
    10. Let the cakes cool completely before frosting between layers and on sides.
    11. For the frosting: Cream the cream cheese and butter together.
    12. Sift confectioner's sugar and 1/4 cup of cocoa, beating in a little at a time until well-creamed.
    13. Add 1 tsp of vanilla and 1 cup of pecans.



     

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