Chocolate-glazed banana cake
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Chocolate-glazed banana cake
  Cakes    Bananas  
Last updated 6/12/2012 1:16:07 AM. Recipe ID 45805. Report a problem with this recipe.
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      Title: Chocolate-glazed banana cake
 Categories: Cakes
      Yield: 2 Servings
 
           Stephen Ceideburg

MMMMM------------------------BANANA CAKE-----------------------------
      1 ts Vegetable shortening
      3 c  Sifted cake flour
      1 tb Baking powder
  1 1/4 c  Granulated sugar
      3    Eggs
    1/3 c  + 1 tb butter softened
  1 1/2 c  Mashed ripe bananas
    1/3 c  Buttermilk

MMMMM----------------------CHOCOLATE GLAZE---------------------------
      1 c  Unsifted powdered sugar
    1/4 c  Unsweetened cocoa
  1 1/2 oz Unsweetened chocolate
    1/4 c  Boiling water
 
  To make Banana Cake: Preheat oven to 350 degrees. Lightly grease two
  9-inch cake pans or one 13-by-9-by-2-inch baking pan with shortening.
  Then flour and set aside.
  
  Sift flour with baking powder; set aside.
  
  In mixer bowl, beat sugar with eggs and butter on medium speed 5
  minutes, scraping bowl down several times. Reduce speed to low, beat
  in bananas and buttermilk. Add dry ingredients all at once, mixing
  only moisten dry ingredients. Spoon batter into pans and bake on
  middle shelf of oven 25 to 30 minutes, or until wooden pick inserted
  in center comes out clean.
  
  Cool 5 minutes in pans, then turn onto rack to finish cooling. For
  best results, wrap cooled layers in film and ripen overnight before
  serving. Either serve plain or with Chocolate Glaze.
  
  To make Chocolate Glaze: Sift sugar with cocoa, set aside. Melt
  chocolate in top of double boiler over simmering water, or in
  microwave oven on high for 1 minute. Off heat, stir boiling water
  into melted chocolate to make a smooth paste, then stir in
  sugar-cocoa mixture. Spread evenly while warm over Banana Cake layers.
  
  Variation: To make Banana Nut Cake, fold in 1/2 cup chopped pecans or
  walnuts with flour.
  
  Per serving (based on 12 servings with glaze): 346 calories, 5 grams
  protein, 62 grams carbohydrate, 10 grams fat, 70 milligrams
  cholesterol,
      166    milligrams sodium.
  
  Per serving (based on 12 servings without glaze): 319 calories, 5
  grams protein, 52 grams carbohydrate, 8 grams fat, 70 milligrams
  cholesterol, 165 milligrams sodium
  
  Francis Price writing in the Oregonian's FOODday, 1/12/93.
  
  Posted by Stephen Ceideburg
  




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Recipe ID 45805 (Apr 03, 2005)

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