| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheesecakes, Chocolate |
1 |
Servings |
INGREDIENTS
|
|
Cake: |
| 2 |
c |
Cake & pastry flour |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 3/4 |
c |
Crisco shortening |
| 2 |
|
Eggs |
| 1 |
c |
Mashed banana; (3-4 bananas) |
| 1 |
ts |
Vanilla |
| 2/3 |
c |
Buttermilk |
| 2 |
|
White chocolate/1 oz each; grated |
|
|
Frosting: |
| 1/2 |
c |
Crisco shortening |
| 1/2 |
c |
Mashed banana (1-2 bananas) |
| 4 |
c |
Icing sugar; sifted |
| 1 |
tb |
Lemon juice |
| 2 |
|
White chocolate |
|
|
Melted and cooled |
| 1 |
tb |
Milk; (1 to 2) |
|
|
White chocolate curls (optional) |
INSTRUCTIONS
1. Preheat oven to 350F (180C).
2. Grease two 8-inch round cake pans with shortening and line with waxed
paper.
3. Combine flour, baking powder, baking soda and salt.
4. Cream shortening, sugar and eggs on high speed until light and fluffy.
5. Add banana and vanilla.
6. Add dry ingredients on low speed, alternating with buttermilk, mixing
lightly after each addition.
7. Stir in grated chocolate.
8. Spread batter evenly in greased pans.
9. Bake at 350F (180C) for 30 to 35 minutes. Cool 10 minutes, then remove
from pans and cool completely on wire racks.
Frosting: 1. Beat all ingredients together at high speed until smooth and
light. Use just enough milk to make a spreading consistency.
2. Frost cake layers.
3. Decorate with chocolate curls. Makes: About 8 servings. Freezing:
Excellent
Posted to Bakery-Shoppe Digest V1 #396 by angstrom@juno.com (Angela L
Gilliland) on Nov 18, 1997
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