Chocolate and banana cream cake
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Chocolate and banana cream cake
  Chocolate    Bananas    Creams    Cakes  
Last updated 6/12/2012 1:15:06 AM. Recipe ID 44305. Report a problem with this recipe.
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      Title: Chocolate and banana cream cake
 Categories: Chocolate, Desserts, Cakes & coo, Breads, Muffins & r
      Yield: 1 Servings
           Cake: -----
    1/2 c  All-purpose flour
    3/4 c  Sugar
    1/4 c  Cocoa powder
      1 ts Baking powder
    1/4 ts Salt
      3 lg Eggs
      2 tb Water
      1 ts Vanilla extract
      2    Bananas
           Cream filling: -----
    3/4 c  Sugar
    1/3 c  Cornstarch
    1/2 ts Salt
      2 c  Milk
      2 lg Eggs
      2 tb Margarine -- solid
      1 ts Vanilla extract
           Powdered sugar -- optional
           Whipped cream -- optional
  Grease bottom of 13 x 9 x 2-inch pan. Line with waxed paper then
  grease again. Preheat oven to 375 degrees.
  1. Combine in small mixing bowl the flour, 1/2 cup sugar, cocoa,
  baking powder and salt. Set aside. 2. In large mixing bowl, beat egg
  whites at high speed until soft mounds form. Gradually add 1/4 cup
  sugar and continue beating until stiff peaks form. 3. Combine egg
  yolks, water and vanilla. Add to dry ingredients and beat one minute
  at medium speed. Fold into the egg whites using rubber spatula. 4.
  Spread mixture into prepared pan; bake for 12 to 15 minutes. Remove
  from pan immediately and cool. 5. Cut cake in half crosswise to make
  two 9 x 6-inch layers. Spread one layer with filling. Top with
  bananas and place second layer on top of bananas. IMPORTANT: Chill 6
  hours to overnight. 6. Just before serving, sprinkle with sifted
  powdered sugar or serve with sweetened whipped cream.
  FILLING: Combine 3/4 cup sugar, cornstarch and salt in saucepan.
  Gradually add 2 cups milk and cook over medium heat, stirring
  constantly, until mixture is very thick. Blend 1/2 cup of the hot
  mixture into 2 eggs that have been slightly beaten; add back to
  saucepan. Cook 2 minutes longer, stirring constantly. Blend in
  margarine and vanilla. Cover and chill thoroughly before using to
  fill cake layers.

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Recipe ID 44305 (Apr 03, 2005)

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