Photo from awhiskandaspoon.com This is by far one of my FAVORITE cake recipes and I thought I would share it with all of you. The cake itself is SUPER moist and the CHOCOLATE frosting you may want to double so you have enough to frost the cake...because you will eat spoonful after spoonful waiting for the cake to cool! It is DIVINE!
Banana Cake with Chocolate Frosting
Recipe from Southern Cakes by Nancie McDermott
Recipe from Southern Cakes by Nancie McDermott
Banana Cake
2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
3/4 cup butter, softened
1 1/2 cups sugar
3 eggs, lightly beaten
1 tsp vanilla
1/2 cup buttermilk (if you don't have any mix milk and 1 1/2 tsp of lemon juice and let sit for 10 min)
1 1/2 cups mashed ripe banana
To make the cake, heat the oven to 350F. Grease and flour two 9 inch cake pans. Combine the flour, baking soda, baking powder and salt in medium bowl and stir with a fork to combine well.
In a large bowl, combine the butter and sugar and beat well, about 2 minutes. Add the eggs, one by one, and then the vanilla. Beat well for 2 to 3 minutes, scraping down the bowl occasionally until you have a smooth batter.
Using a large spoon, stir in half the flour just until it disappears into the batter. Stir in the buttermilk and then the remaining flour the same way. Quickly and gently fold in the mashed banana and then divide the batter between the 2 cake pans.
Bake at 350F for 25 to 30 minutes, until the cakes are golden brown, spring back when touched lightly in the centre and begin to pull away from the sides of the pan.
Cool for 10 minutes in the pans on wire racks. Then turn out onto the racks to cool completely.
2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
3/4 cup butter, softened
1 1/2 cups sugar
3 eggs, lightly beaten
1 tsp vanilla
1/2 cup buttermilk (if you don't have any mix milk and 1 1/2 tsp of lemon juice and let sit for 10 min)
1 1/2 cups mashed ripe banana
To make the cake, heat the oven to 350F. Grease and flour two 9 inch cake pans. Combine the flour, baking soda, baking powder and salt in medium bowl and stir with a fork to combine well.
In a large bowl, combine the butter and sugar and beat well, about 2 minutes. Add the eggs, one by one, and then the vanilla. Beat well for 2 to 3 minutes, scraping down the bowl occasionally until you have a smooth batter.
Using a large spoon, stir in half the flour just until it disappears into the batter. Stir in the buttermilk and then the remaining flour the same way. Quickly and gently fold in the mashed banana and then divide the batter between the 2 cake pans.
Bake at 350F for 25 to 30 minutes, until the cakes are golden brown, spring back when touched lightly in the centre and begin to pull away from the sides of the pan.
Cool for 10 minutes in the pans on wire racks. Then turn out onto the racks to cool completely.
Chocolate Frosting
1/2 cup butter
1/3 cup cocoa powder
1/3 cup evaporated milk or half-and-half
4 cups powdered sugar
1 tsp vanilla extract
To make the frosting, combine the butter, cocoa and evaporated milk in a medium saucepan. Place over medium heat and bring to a gentle boil. Cook, stirring ofter for about 5 minutes, until the cocoa dissolves into a dark, shiny essence. Remove from the heat and stir in the powdered sugar and vanilla. Beat with a mixer at low speed until you have a thick smooth frosting.
To complete the cake, place one layer, top side down, on a cake plate and spread about 1 cup of the frosting evenly over the top. Cover the second layer placed top side up. Spread the rest of the frosting evenly, first over the sides and then covering the top of the cake.
1/2 cup butter
1/3 cup cocoa powder
1/3 cup evaporated milk or half-and-half
4 cups powdered sugar
1 tsp vanilla extract
To make the frosting, combine the butter, cocoa and evaporated milk in a medium saucepan. Place over medium heat and bring to a gentle boil. Cook, stirring ofter for about 5 minutes, until the cocoa dissolves into a dark, shiny essence. Remove from the heat and stir in the powdered sugar and vanilla. Beat with a mixer at low speed until you have a thick smooth frosting.
To complete the cake, place one layer, top side down, on a cake plate and spread about 1 cup of the frosting evenly over the top. Cover the second layer placed top side up. Spread the rest of the frosting evenly, first over the sides and then covering the top of the cake.
1 comment:
That looks soooo good! I will have to make that for our next bday cake~
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