CHOCOLATE ITALIAN CREAM CAKE

INGREDIENTS

1 cúp (2 sticks) (226g) únsalted bútter, softened
2 cúps (400g) súgar
5 large eggs, separated
2 cúps (242g) all-púrpose floúr
1/2 cúp (40g) únsweeted cocoa, lightly spooned into cúp and leveled with back of knife
1 tsp (5g) baking soda
1/4 tsp salt
1 1/2 cúps búttermilk (363g) *No búttermilk? See súbstitútion below
1 tsp (4g) vanilla extract
1 cúp (85g) chopped pecans
1 cúp (75g) flaked sweetened coconút

FOR THE CHOCOLATE CREAM CHEESE FROSTING

2 sticks (1 cúp) (226g) únsalted bútter - Let the bútter sit oút for approximately 10 minútes. It shoúld feel cool to the toúch
2( 8oz.) packages cream cheese (total weight 452g) Softened slightly, I úsed fúll fat cream cheese. Using redúced fat or the spreadable cream cheese will caúse the frosting to be too soft. If úsing a hand mixer yoú may need to soften slightly. If úsing a kitchen aid or strong mixer, do not soften the cream cheese, júst cút into pieces when adding to bowl.
2 teaspoons (8g) vanilla extract
6 to 6 1/2 cúps (690g to 747g) powdered súgar
1/4 cúp (20g) cocoa lightly spoon into cúp and level

Yummy Recipe!