Icing:

8 oz. softened cream cheese
1/2 c. softened butter
2 tsp. vanilla
1/2 tsp. ground cinnamon
16 oz. box of powdered sugar
1/4 c. cocoa
1/4 c. buttermilk
2/3 c. finely chopped pecans
1/4 tsp. salt

Beat first four ingredients at medium speed with mixer until creamy. Combine powdered sugar, cocoa and salt. Gradually add to butter mixture alternatley with buttermild, beginning and ending with powdered sugar mixture. Beat at low speed until blended after each addition. Stir in pecans. Use this to ice the cake.

Beat egg whites at high speed with electric mixer until stiff peak forms. Set aside. Beat butter and shortening until creamy. Gradually add sugar beating well. Add egg yolks one at a time, beating until blended after each addition. Combine flour, cocoa, and soda, 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 in 3 greased and floured 8 inch round cake pans.

Bake at 325°F for 25 to 30 minutes. Cool in pans 10 minutes. Cool completely. Spread chocolate cream cheese frosting between layers and on top and sides of cake. This is a version of the Italian cream cake.