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Banana Cake with Chocolate Frosting

Source of Recipe


From "Southern Cakes" by Nancie McDermott



List of Ingredients



• 2 cups all-purpose flour
  
• 1 tsp baking soda
  
• 1 tsp baking powder
  
• ¼ tsp salt
  
• ¾ cup (1½ sticks) butter, softened
  
• 1½ cups sugar
  
• 3 eggs, lightly beaten
  
• 1 tsp vanilla extract
  
• ½ cup buttermilk *
  
• 1½ cups mashed ripe bananas
  
• .
  
• -- Chocolate Frosting --
  
• ½ cup (1 stick) butter
  
• 1/3 cup cocoa
  
• 1/3 cup evaporated milk or half-and-half
  
• 4 cups sifted confectioners' sugar
  
• 1 tsp vanilla extract
  






Instructions



1. Heat oven to 350° F. Grease and flour two 9-inch round cake pans.
   
   
2. Combine the flour, baking soda, baking powder and salt in a medium bowl and stir with a fork to combine well. In a large bowl, combine the butter and sugar and beat well, about 2 minutes. Add the eggs, one by one, and then the vanilla. Beat well for 2 to 3 minutes more, scraping down the bowl occasionally, until you have a smooth batter. Using a large spoon or spatula, stir in half the flour just until it disappears into the batter. Stir in the buttermilk, then the remaining flour, the same way. Quickly and gently fold in the mashed bananas and then divide the batter between the two cake pans.
   
   
3. Bake 25 to 30 minutes, until the cakes are golden brown, spring back when touched lightly in the center, and begin to pull away from the sides of the pans. Cool for 10 minutes in the pans on wire racks or folded kitchen towels. Then turn out onto wire racks or plates to cool completely, top side up.
   
   
4. To make the frosting, combine the butter, cocoa, and evaporated milk in a medium saucepan. Place over medium heat and bring to a gentle boil. Cook, stirring often, for about 5 minutes, until the cocoa dissolves into a dark, shiny essence. Remove from the heat and stir in the confectioners' sugar and vanilla. Beat with a mixer at low speed until you have a thick, smooth frosting.
   
   
5. To complete the cake, place one layer, top side down, on a cake plate or serving plate. Spread about 1 cup of frosting evenly over the top. Cover with the second layer, placed top side up. Spread the frosting evenly, first over the sides, and then covering the top of the cake.
   
   Makes 8 to 10 servings.
   
   






Final Comments


* If you don't have buttermilk, stir 1½ teaspoons of vinegar or lemon juice into ½ cup of milk and let stand 10 minutes.