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Chocolate Banana Fudge Cake

List of Ingredients





Chocolate Banana Fudge Cake
Makes 16 servings

3 cups all-purpose flour
4 tablespoons cocoa
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 ripe bananas, peeled and mashed (about 1 cup mashed)
3 cups sugar
1 teaspoon vanilla extract
2 ounces unsweetened chocolate
1/2 cup butter or margarine, melted
2 whole eggs
3 egg whites
1/2 cup buttermilk
Confectioners' sugar, optional



Recipe





Heat oven to 350 degrees. Spray a 10-inch tube pan (at least10-cup capacity)
with nonstick cooking spray. Dust lightly with flour,
tapping out excess. Set aside.

In a bowl, combine the flour, cocoa, baking powder, baking soda and salt. Set
aside.
In the bowl of an electric mixer, beat the bananas until liquid. Beat in the sugar
until dissolved. Add the vanilla.

In a microwave-safe bowl, melt the chocolate by 1 minute on high (100 percent)
power.

Beat the melted chocolate and melted margarine into the banana mixture.

Beat in the whole eggs and egg whites one at a time.

Add half the flour mixture to the banana mixture alternately with the buttermilk.
Beat on low speed. Add remaining flour mixture
and buttermilk and beat on low speed. Increase speed to high and beat 30
seconds or until no white streaks of flour remain.

Pour the batter into the prepared pan.

Bake 1 hour and 30 to 40 minutes. Cake is done when a pick inserted in the
center comes out clean.
Cool 20 minutes in the pan, then invert onto a serving platter and allow to cool
completely.

Dust lightly with confectioners' sugar, if desired.

Slice thinly to serve.

This recipe has 361 calories per serving; 21 percent of the calories are from fat.