Thursday, March 15, 2012

Dessert Thursday

Danny has had an amazing week, I
think our boy has climbed to new heights and showed off unbelievable skills.  Now is the time for him to step up reach for that goal we set earlier this week.  Yes Danno it is time for you to create a specialty for your lady,  Gabby.  

This, Danny you have trained for, I won't lie, there is a little work involved here, the results will be worth it.  Lets face it The way to a man's heart may be through his stomach, but for a woman, it's chocolate. "As with most fine things, chocolate has its season. There is a simple memory aid that you can use to determine whether it is the correct time to order chocolate dishes: any month whose name contains the letter A, E, or U is the proper time for chocolate."~  Sandra Boynton


In keeping with our Italian theme this cake is a twist on the Italian Cream Cake which is a cake with a cream cheese frosting (you could use mascarpone cheese) and nuts and coconut in the cake and or frosting.  This cake can keep a smile on anyone's face.





Italian Chocolate Cake


  • large eggs, separated 
  • 1/2 cup butter, softened 
  • 1/2 cup shortening 
  • 2 cups sugar 
  • 2 1/4 cups  flour 
  • 1/4 cup unsweetened cocoa
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1cup sweetened coconut flakes
  • 2/3 cup finely chopped pecans
  • 2 teaspoons vanilla extract
  • Chocolate Cream Cheese Frosting
  • Garnish: pecan halves

 Beat egg whites at high speed with an electric mixer until stiff peaks form; set aside.
  1. Beat butter and shortening until creamy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition.
  2. Combine flour, cocoa, and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut, chopped pecans, and vanilla. Fold in egg whites. Pour batter into 3 greased and floured 8-inch round cakepans.
  3. Bake at 325° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove cake layers to wire racks, and cool completely.
  4. Spread Chocolate-Cream Cheese Frosting between layers and on top and sides of cake. Garnish, if desired.
Chocolate Cream Cheese Frosting
    • 1- 8-ounce package cream cheese, softened
    • 1/2 cup butter, softened
    • 2 teaspoons vanilla extract
    • 1/4 teaspoon ground cinnamon
    • 1- 16-ounce package powdered sugar
    • 1/4 cup unsweetened cocoa
    • 1/4 cup buttermilk
    • 2/3 cup finely chopped pecans
    Beat first 4 ingredients at medium speed with an electric mixer until creamy.
    Combine powdered sugar and cocoa; gradually add to butter mixture alternately with buttermilk, beginning and ending with powdered sugar mixture. Beat at low speed until blended after each addition. Stir in pecans

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