The Italian Cream Cake is still my favorite cake ever so what can be even more decadent than adding chocolate to an all time favorite. I love to top the cake with toasted coconut and toasted pecans (about 2 tablespoons each) for the added touch.

This recipe is part of Holly's Trim & Terrific Glitz and Glamour Dessert Party, see related features links below for that article and more fabulous dessert recipes from Holly.

In a mixing bowl cream the margarine and oil. Gradually add the sugar and beat until light and fluffy. Add the 2 egg yolks, one at a time, beating well after each addition.

Mix the flour, cocoa, and baking soda together. Add the flour to the sugar mixture, alternating with the buttermilk and ending with the flour. beat after each addition. Add the vanilla, butter, and coconut extracts and the pecans.

In a mixing bowl, beat all 6 egg whites until stiff peaks form. Fold the beaten egg whites into the batter mixture. Pour the batter evenly into the cake pans. Bake for 20 to 25 minutes, until the tops spring back when touched. Cool the cakes in the pans for 10 minutes, then turn them out onto racks to cool thoroughly.

Prepare the icing: in mixing bowl, beat the cream cheese and margarine until smooth. Mix together a little powdered sugar with cocoa and cinnamon and add to cream cheese mixture. Gradually add remaining powdered sugar beating until light. Blend in the vanilla. Frost the layers and sides of the cake with cream cheese Icing.

Per Serving:
Calories 382 Protein (g) 5 Carbohydrate (g) 56 Fat (g) 16 Calories from fat (%) 36 Saturated Fat (g) 4 Dietary Fiber (g) 1 Cholesterol (mg) 30 Sodium (mg) 225