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

Jacob is about to enter the Promised Land. He will be one of the venerated Patriarchs of the faith. But before Jacob can become Israel, the man must be broken. Jacob needs to learn that his life is to be one of continual striving with God, but doing it with full dependence on God. He will learn that with God there is a continual heat from the refiner’s fire, but through the adversity there is an unspeakable joy in the journey. And though God probably won’t be wrestling with any of us physically like He did with Jacob, there is a continual tension of finding our greatest peace when we are most intimate in close communion with God. At times we struggle, but in the pain we learn to submit to His will, allow Him to expose our defects, yield to the wounds He creates and then trust Him that the pain is for our greatest good as the “old man” is further put to death. If we act in the flesh and run away or defend ourselves or blame others or whine and complain, we’ll never experience this. As creatures so prone to follow our selfish instincts, there is a serenity that comes when God wrestles us to the ground, breaks us further of our pride and reminds us that our sufficiency is only in Him.

Randy Smith

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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