Ingredients
1 cake:
1/2 cup unsalted butter
3/4 cup granulated sugar
2 eggs
1 tsp pure vanilla extract
3 ripe bananas, mashed
2 cup all-purpose flour
1 tsp baking soda
1/4 cup sour cream
1 chocolate fudge icing:
4 oz bittersweet or semisweet chocolate
2 tbsp cocoa
1/3 cup milk
1/4 cup unsalted butter
1 1/2 cup icing sugar, sifted (more if needed, )
1 tsp pure vanilla extract
Directions
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 Source: Cooking with Bonnie Stern.
Servings: 1 9" cake
Banana Cake W/Chocolate Fudge Icing Recipe brought to you by Recipe Ideas
Categories: Banana; Cake; Candy; Chocolate; Chocolate Cake
The History of Recipes
Transcribed cooking instructions as an idea can be tracked far back into ancient history, certainly as far into history as ancient Egypt, and quite possibly further than that. Having said that, these, ancient records were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the oldest recipe discovered, according to experts in ancient history are a few clay tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. As our culinary historical trip moves on a few more years there were two interesting books published in the 1300s - a book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are nothing to do with the curry that is popular today, but rather recipes for the types of food cooked for the upper classes of the period. In the fifteenth century, people returning from the crusades brought us many foods and spices from the holy lands, including spices such as coriander, parsley, and basil. The introduction of these new foods and spices led to an outbreak in manuscripts on food, many of which still exist in private collections. Over the following few hundred years, the rich and powerful families of the West competed with each other to serve the most extravagent banquests, and consequentially chefs and their recipes increased in prestige. Notwithstanding that, it was during the 1800s that formal cookery and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to assembling, verifying, and recording recipes to allow everyone to enjoy them. Like it or not, the introduction of television gave us cooking programs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Banana Cake W_Chocolate Fudge Icing recipe.