Triple-Layer Chocolate Cake Recipe

Triple-Layer Chocolate Cake Recipe photo by Taste of Home

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Crunchy pecans and coconut fill each layer of this tempting cake spread with a homemade cream cheese frosting. Big slices are guaranteed to make eyes light up!

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Triple-Layer Chocolate Cake Recipe

Prep: 40 min. Bake: 20 min. + cooling

Yield: 12 Servings

40 20 60

Ingredients

1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
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 cocoa
1 teaspoon vanilla extract
Pinch salt

Directions

In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, cocoa and baking soda; add to 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 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners’ sugar, cocoa, vanilla and salt; beat until smooth. Spread frosting between layers and over top and sides of cake. Store in the refrigerator. Yield: 12 servings.

Nutritional Facts 1 slice equals 790 calories, 42 g fat (20 g saturated fat), 150 mg cholesterol, 352 mg sodium, 98 g carbohydrate, 3 g fiber, 9 g protein.

Originally published as Triple-Layer Chocolate Cake in Country Woman Christmas Annual 2009, p55