Wednesday, July 02, 2008
Banana-Chocolate Ripple Cake
This is delicious!! you can use this for a decorative cake pan or even use in muffin pans as well
1/2 cup butter or margarine
1 1/2 cups granulated sugar
1 cup (2 medium) mashed, very ripe bananas
1 tsp vanilla extract
2 eggs, separated
1/2 cup sour cream
2 cups all-purpose flour
3/4 tsp baking soda
1/4 tsp baking powder
1 1/2 cups semi-sweet chocolate morsels, melted
confectioners' sugar, for garnish.
1. Preheat oven to 350 degrees. Lightly grease a 10 inch tubular cake pan. In a large bowl, beat together butter and 1 cup sugar until smooth. Stir in bananas, sour cream, vanilla and egg yolk.
2. In a medium bowl, combine flour, baking soda and baking powder. Stir into banana mixture. In a msall bowl, beat egg whites to stiff peaks; gradually beat in remaining sugar. Fold into batter.
3. Pour one third of the batter into prepared cake pan. Place melted chocolate in plastic bag with small hole. Swirl chocolate on top of batter. Top with remaining batter.
4. Bake cake until a toothpick inserted in the center comes out clean, about 50 minutes. Cool the cake on a rack. Using a strainer, sprinkle the cooled cake with confectioners sugar.
NOTE: if you want to make this cake with more chocolate and nuts you can add a bag of chocolate morsels and nuts to go with it into the batter. I like it better this way. YUM