Grandmas Chocolate Banana Cake Recipes

Steps:

• Cream sugar and shortening together; add eggs and vanilla. Mix in buttermilk and mashed bananas., In a separate bowl, combine flour, soda, baking powder and salt; add to banana mixture and mix until ingredients are combined. Spoon into a greased 13x9-in. baking pan or two 9-in. round cake pans., Bake at 350° for 25-30 minutes or until toothpick inserted into center comes out clean. Cool cake for 30 minutes before frosting. , For frosting, mix butter, powdered sugar and milk until smooth; add vanilla and salt. If frosting is too thick, add more milk 1 tsp. at a time until reaching desired consistency. Spread on warm banana cake.

Steps:

• 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9" inch cake pans. Mix together the flour, baking powder and salt; set aside. In a large bowl, cream sugar and butter until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add mashed banana and instant pudding and beat until smooth. Add flour mixture alternately with milk, beating just to combine. finally, stir in vanilla. Pour batter into the prepared pans. Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until a toothpick inserted into the cake comes out clean.Cool completely. Frost with fudge icing..
• 2. ICING DIRECTIONS In a saucepan combine sugar, cocoa, milk, shortening, and salt. Bring mixture to a rolling boil, stirring constantly for 2 minutes. Remove from heat and add vanilla and continue beating until frosting starts to thicken slightly. The frosting will be real creamy.
• 3. Cool cakes completely....To keep banana from sliding off layer, pipe a ridge of icing around first layer after spreading on a think layer of icing. In the middle of the ridge, slice a banana into small pieces. Pipe a little more icing over the bananas. Put on top layer and ice on top and sides.

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking soda, baking powder and salt; gradually add to creamed mixture alternately with buttermilk and hot water, beating well after each addition. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, melt chocolate and butter in a saucepan. Add the sugar, water and cream of tartar. Bring to a boil, stirring constantly. Cook and stir until a candy thermometer reads 240° (soft-ball stage). Remove from the heat. Cool completely, without stirring, about 1 hour. Add vanilla; beat until thickened. Add cream; beat until smooth. Frost cake.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 10 inch Bundt pan with non-stick cooking spray.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the sliced bananas, sour cream and baking soda. Beat in the flour. Pour batter into prepared pan.
• Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Steps:

• Preheat oven to 375°F.
• Combine first 5 ingredients, 1-1/2 Tbs.
• cocoa powder and 3/4 cup sugar in a bowl.
• Pour into an 8 or 9 inch baking dish.
• Combine 2 Tbs.
• cocoa powder, 1 cup sugar and hot water in a separate bowl.
• Pour over cake batter and bake about 40 minutes.
• Combine remaining ingredients in a chilled bowl.
• Using chilled beaters, whip cream mixture until stiff.
• Serve cake upside down with whipped cream.

Steps:

• Preheat oven to 350.
• Sift all dry ingredients together (flour, baking soda, salt, nutmeg).
• Cream the butter and vanilla in a large bowl, gradually adding sugar.
• Beat in eggs one at a time.
• Beat in dry ingredients.
• Add bananas and butttermilk.
• Bake in 9x9 pan for 35 - 45 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
• Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.
• Cream sugar and butter together in a large bowl with an electric mixer. Mix in eggs and maple extract. Add flour mixture in 2 batches, alternating with coffee, beating batter until smooth after each addition. Pour batter into the prepared pans.
• Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 35 to 40 minutes.