Name: Chocolate-Glazed Banana Cake
Ingredients: Stephen Ceideburg; 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; 1 c Unsifted powdered sugar; 1/4 c Unsweetened cocoa; 1 1/2 oz Unsweetened chocolate; 1/4 c Boiling water

Remember that the man who truly repents is never satisfied with his own repentance. We can no more repent perfectly than we can live perfectly. However pure our tears, there will always be some dirt in them; there will be something to be repented of even in our best repentance. But listen! To repent is to change your mind about sin, and Christ, and all the great things of God. There is sorrow implied in this; but the main point is the turning of the heart from sin to Christ. If there be this turning, you have the essence of true repentance, even though no alarm and no despair should ever cast their shadow upon your mind.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy		Cakes	2	Servings

INGREDIENTS

		Stephen Ceideburg
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
1	c	Unsifted powdered sugar
1/4	c	Unsweetened cocoa
1 1/2	oz	Unsweetened chocolate
1/4	c	Boiling water

INSTRUCTIONS

BANANA CAKE
CHOCOLATE GLAZE
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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