Taste of Home
Triple-Layer Chocolate Cake
TOTAL TIME: Prep: 40 min. Bake: 20 min. + cooling
YIELD: 12 servings.
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! —Abigail Rider, East Point, Kentucky
Ingredients
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1/2 cup butter, softened
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1/2 cup shortening
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2 cups sugar
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5 eggs
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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1/4 cup baking cocoa
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1 teaspoon baking soda
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1 cup buttermilk
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1 cup sweetened shredded coconut
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1 cup chopped pecans
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CHOCOLATE CREAM CHEESE FROSTING:
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1 package (8 ounces) cream cheese, softened
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1/2 cup butter, softened
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4 cups confectioners' sugar
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1/4 cup baking cocoa
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1 teaspoon vanilla extract
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Pinch salt
Directions
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1.
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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2.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
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3.
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.
Nutrition Facts
1 slice: 790 calories, 42g fat (20g saturated fat), 150mg cholesterol, 352mg sodium, 98g carbohydrate (75g sugars, 3g fiber), 9g protein.
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