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Triple-Layer Chocolate Cake

 Triple-Layer Chocolate Cake
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!
12 ServingsPrep: 40 min. Bake: 20 min. + cooling

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.

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Triple-Layer Chocolate Cake (continued)

Directions (continued)

  • 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.