CAKE:
1/2 c Unsalted butter
3/4 c Granulated sugar
2 Eggs
1 ts Pure vanilla extract
3 Ripe bananas, mashed
2 c All-purpose flour
1 ts Baking soda
1/4 c Sour cream
CHOCOLATE FUDGE ICING:
4 oz Bittersweet or semisweet
-chocolate
2 tb Cocoa
1/3 c Milk
1/4 c Unsalted butter
1 1/2 c Icing sugar, sifted (more if
-needed)
1 ts Pure vanilla extract
Preheat the oven to 350?F. Butter a 9 inch springform pan (or
heart-shaped pan.)
Cream 1/2 cup butter until light. Gradually beat in the granulated
sugar.
Add the eggs one at a time and beat after each addition. Beat in 1
tsp. vanilla and the mashed bananas.
Sift or mix together the dry ingredients and add to the batter
alternately with the sour cream. Spoon the batter into the prepared
pan evenly and bake for 30 to 40 minutes, or until the cake springs
back when gently pressed in the centre. Cool for 10 minutes and
invert. Cool on a wire rack.
For the icing, melt the chocolate, cocoa, milk and 1/4 cup butter in
the top of a double boiler. Cook until smooth and cool slightly.
Beat in the icing sugar and 1 tsp. vanilla. Place the bowl over a
larger bowl of ice and water and stir until the icing is spreadable.
Ice the cake and decorate as you wish. Yield: One 9 inch Cake. Typed
in MMFormat by cjhartlin@msn.com
Yields
1 9″ cake