Chocolate-glazed banana cake

 
                        CHOCOLATE-GLAZED BANANA CAKE
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Stephen Ceideburg
                         -----BANANA CAKE-----
    1       t            Vegetable shortening
    3       c            Sifted cake flour
    1       tb           Baking powder
    1 1/4   c            Granulated sugar
    3                    Eggs
      1/3   c            + 1 tb butter softened
    1 1/2   c            Mashed ripe bananas
      1/3   c            Buttermilk
                         -----CHOCOLATE GLAZE-----
    1       c            Unsifted powdered sugar
      1/4   c            Unsweetened cocoa
    1 1/2   oz           Unsweetened chocolate
      1/4   c            Boiling water
 
   To make Banana Cake: Preheat oven to 350 degrees. Lightly grease two 9-inch
   cake pans or one 13-by-9-by-2-inch baking pan with shortening. Then flour
   and set aside.
   
   Sift flour with baking powder; set aside.
   
   In mixer bowl, beat sugar with eggs and butter on medium speed 5 minutes,
   scraping bowl down several times. Reduce speed to low, beat in bananas and
   buttermilk. Add dry ingredients all at once, mixing only moisten dry
   ingredients. Spoon batter into pans and bake on middle shelf of oven 25 to
   30 minutes, or until wooden pick inserted in center comes out clean.
   
   Cool 5 minutes in pans, then turn onto rack to finish cooling. For best
   results, wrap cooled layers in film and ripen overnight before serving.
   Either serve plain or with Chocolate Glaze.
   
   To make Chocolate Glaze: Sift sugar with cocoa, set aside. Melt chocolate
   in top of double boiler over simmering water, or in microwave oven on high
   for 1 minute. Off heat, stir boiling water into melted chocolate to make a
   smooth paste, then stir in sugar-cocoa mixture. Spread evenly while warm
   over Banana Cake layers.
   
   Variation: To make Banana Nut Cake, fold in 1/2 cup chopped pecans or
   walnuts with flour.
   
   Per serving (based on 12 servings with glaze): 346 calories, 5 grams
   protein, 62 grams carbohydrate, 10 grams fat, 70 milligrams cholesterol,
   166 milligrams sodium.
   
   Per serving (based on 12 servings without glaze): 319 calories, 5 grams
   protein, 52 grams carbohydrate, 8 grams fat, 70 milligrams cholesterol, 165
   milligrams sodium
   
   Francis Price writing in the Oregonian's FOODday, 1/12/93.
   
   Posted by Stephen Ceideburg
  
 
 
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