Ingredients
1/2 cup butter, softened1/2 cup shortening2 cups sugar5 eggs1 teaspoon vanilla extract2 cups all-purpose flour1/4 cup baking cocoa1 teaspoon baking soda1 cup buttermilk1 cup sweetened shredded coconut1 cup chopped pecansCHOCOLATE CREAM CHEESE FROSTING:1 package (8 ounces) cream cheese, softened1/2 cup butter, softened4 cups confectioners’ sugar1/4 cup baking cocoa1 teaspoon vanilla extractPinch salt
Preparation
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.
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.
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.
