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

• Preheat an 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 the egg yolks, one at a time, beating after each addition. Stir in 1 tsp of vanilla extract.
• Sift the soda, flour and 1/4 cup of cocoa together.
• Add alternately with the 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 and fold into the batter.
• Pour batter into the prepared cake pans. Bake at 325 degrees F (165 degrees C) for 25-30 minutes.
• Let the cakes cool completely before frosting between layers and on sides.
• For the frosting: Cream the cream cheese and butter together.
• Sift confectioner's sugar and 1/4 cup of cocoa, beating in a little at a time until well-creamed.
• Add 1 tsp of vanilla and 1 cup of pecans.