Triple-Layer Chocolate Cake

• 1/2 cup butter, softened
• 1/2 cup shortening
• 2 cups sugar
• 5 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 cup baking cocoa
• 1 teaspoon baking soda
• 1 cup buttermilk
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 4 cups confectioners' sugar
• 1/4 cup baking cocoa
• 1 teaspoon vanilla extract
• Pinch salt

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.
2. Pour into three greased and floured 9-in. round baking pans. Bake at 350u0b0 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.
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.

butter, shortening, sugar, eggs, vanilla, flour, baking cocoa, baking soda, buttermilk, coconut, pecans, cream cheese, butter, sugar, baking cocoa, vanilla, salt

Taken from www.tasteofhome.com/recipes/triple-layer-chocolate-cake/ (may not work)