Title: Sour Cream Banana Cake/chocolate Frosting
Categories: Cake Frosting
Yield: 12 Servings

CAKE
		Shortening or Butter for the pans
1	c	Sour cream
3/4	ts	Baking soda
2	c	All purpose flour
1	ts	Baking powder
3/4	ts	Salt
1/4	ts	FRESHLY grated nutmeg
8	tb	Unsalted butter, softened
2	tb	Solid shortening
3/4	c	Granulated sugar
1/4	c	Firmly packed dark brown
		Sugar
2		Extra Large Eggs
2	ts	Vanilla extract
1	c	Mashed ripe bananas
CHOCOLATE FROSTING
7	tb	Unsalted butter, softened
3	oz	(3 squares) unsweetened
		Chocolate, melted and cooled
1/4	ts	Salt
7	tb	Evaporated milk
2 1/2	ts	Vanilla extract
1	lb	Confectioners' sugar

Cake Directions: Preheat the oven to 350 degrees. Spray two 9 inch round baking pans with nonstick cooking oil, line the bottom of each pan with a circle of wax paper and grease the paper with a little solid shortening or butter.

Combine the sour cream and baking soda in a small bowl and set aside. Sift together the flour, baking powder, salt and nutmeg.

In the large bowl of an electric mixer, cream the butter and shortening on moderate speed for three minutes. Add the granulated sugar and beat for two minutes on moderately high speed; add the brown sugar and beat for two minutes longer. Blend in the eggs, one at a time, beating well after each addition. Blend in the vanilla extract and mashed bananas. (The mixture will look curdled at this point)

On low speed, alternately add the sifted ingredients in three additions with the sour cream in two additions, beginning and ending with the sifted mixture.

Divide between the two cake pans, bake in the preheated oven for 25 minutes, or until light golden and a wooded toothpick inserted into each layer comes out clean; the baked layers will pull away slightly from the sides of the pan.

Cool the cake layers in the pans on a rack for five minutes, then invert onto other racks and peel away the wax paper. Cool completely.

Place one cake layer on a flat plate, smooth a few spoonfuls of frosting over the surface, top with the second layer and frost the entire cake. Let the frosting set up on the cake for at least one hour before slicing.

Directions for Chocolate Frosting: Makes 3 1/2 cups of frosting, enough to frost a 9 inch layer cake)

In large mixing bowl, place the butter, melted chocolate, salt, evaporated milk, vanilla extract and half of the confectioners sugar. Using a hand held mixer, beat the ingredients on low speed until thoroughly mixed, then increase the speed to moderate and beat one minute more. Add the remaining sugar and beat on moderately high speed for two minutes, or until creamy textured and very smooth. Use this frosting *immediately* on the cooled cake.

*Note: Depending on the weather, you may need to add extra condensed milk, one tablespoon at a time, to loosen up the frosting; or extra confectioners sugar, about 1 1/2 tablespoons at a time to firm up.

Per Serving with frosting: 558 cal; 6 gm protein; 80 gm carbo; 26 gm fat; 86 mg chol; 15 gm sat fat; 294 sodium.

Frosting per Tablespoon: 55 cal; trace protein; 9 gm carbo; 2 gm fat; 4 mg chol; 1 gm sat fat; 12 mg sodium.

Washington Post April 3, 1996

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

From: Gail Shipp Date: 22 Apr 96 By on

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