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Banana Nut Cake With Fudge Frosting
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Cuisine: Dessert Freezer friendly
WHAT CAN I BRING? Banana Nut Cake With Fudge Frosting
Perfect for: Graduation parties, birthday parties, celebrations.
Make and take: For easy travel, assemble cakes on a disposable cake board or on a plastic cake plate with a dome lid.
Made famous by: Sukey Shemaria of Atlanta, who says she enjoys this cake now as much as she did as a child. "My mother, who was a fabulous cook, always made this for us, and we all love it to this day, " she said.
This cake freezes well, with or without the frosting.
Serve this cake a la mode for a dessert that's even better than a banana split.
Hands on time: 35 minutes Total time: 2 hours Serves: 10
Ingredients:
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2 eggs, separated
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups granulated sugar
4 very ripe bananas, mashed
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup sour cream
1 teaspoon baking soda
1 cup chopped walnuts or sliced almonds
For the Fudge Frosting:
3 tablespoons butter
3 (1-ounce) squares unsweetened or bittersweet chocolate
1 1/2 cups confectioners' sugar (or more)
5 tablespoons hot milk
1/2 teaspoon vanilla extract
Pinch salt
Instructions:
Preheat oven to 350 degrees. Butter the bottom of two 8-inch or 9-inch cake pans and line with parchment paper; butter the paper.
In a medium bowl, beat the egg whites until stiff but not dry. Set aside. In a separate mixing bowl, cream together the butter and sugar until fluffy. Beat in the egg yolks one at a time, then beat in the bananas and vanilla. In a small bowl, combine the flour, baking powder and salt. In a separate bowl or cup, stir together the sour cream and baking soda. Add the flour mixture to the banana mixture in two or three parts, alternating with the sour cream mixture. Fold in the nuts, then the egg whites.
Spread the batter in the prepared pans. Bake 25 to 30 minutes, or until a tester inserted in the middle comes out clean. Cool for 10 minutes, then remove cakes from pans and cool completely on wire racks. When cool, assemble and frost with Fudge Frosting.
For the Fudge Frosting:
In a small saucepan over low heat or in the microwave, melt the butter with the chocolate, stirring regularly and watching carefully to prevent scorching. Set aside. Place the sugar in a mixing bowl and beat in the hot milk. Beat in the butter and chocolate mixture, then beat in the vanilla and salt. If the frosting is thin, beat up to 1/2 cup more sugar to achieve the desired thickness.
In a medium bowl, beat the egg whites until stiff but not dry. Set aside. In a separate mixing bowl, cream together the butter and sugar until fluffy. Beat in the egg yolks one at a time, then beat in the bananas and vanilla. In a small bowl, combine the flour, baking powder and salt. In a separate bowl or cup, stir together the sour cream and baking soda. Add the flour mixture to the banana mixture in two or three parts, alternating with the sour cream mixture. Fold in the nuts, then the egg whites.
Spread the batter in the prepared pans. Bake 25 to 30 minutes, or until a tester inserted in the middle comes out clean. Cool for 10 minutes, then remove cakes from pans and cool completely on wire racks. When cool, assemble and frost with Fudge Frosting.
For the Fudge Frosting:
In a small saucepan over low heat or in the microwave, melt the butter with the chocolate, stirring regularly and watching carefully to prevent scorching. Set aside. Place the sugar in a mixing bowl and beat in the hot milk. Beat in the butter and chocolate mixture, then beat in the vanilla and salt. If the frosting is thin, beat up to 1/2 cup more sugar to achieve the desired thickness.
Notes:
If you plan to decorate the cake with lots of extra frills and swirls, you may want to double this recipe.
Nutrition:
Per serving: 423 calories (percent of calories from fat, 34), 7 grams protein, 60 grams carbohydrates, 2 grams fiber, 19 grams fat (7 grams saturated), 65 milligrams cholesterol, 245 milligrams sodium.
For the Fudge Frosting:
Per serving: 149 calories (percent of calories from fat, 46), 1 gram protein, 21 grams carbohydrates, 1 gram fiber, 8 grams fat (5 grams saturated), 10 milligrams cholesterol, 54 milligram sodium.
For the Fudge Frosting:
Per serving: 149 calories (percent of calories from fat, 46), 1 gram protein, 21 grams carbohydrates, 1 gram fiber, 8 grams fat (5 grams saturated), 10 milligrams cholesterol, 54 milligram sodium.
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