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CHOCOLATE CINNAMON BANANA CAKE WITH A QUICK CARAMEL FROSTING
Fruit is a terrific way of adding moisture and flavor to a cake, so when you've got a couple of overripe bananas on
the kitchen counter, don't toss them out! Combine them with some cinnamon and whip up a luscious chocolate cake. The
flavor of this cake improves each day, but don't expect leftovers to last past day one.
Preparation time: 10 minutes
Baking time: 28 to 32 minutes
Assembly time: 10 minutes
| (CLICK TO BUY)
Solid vegetable shortening for greasing the pans
Flour for dusting the pans
2 ripe bananas, sliced (3/4 cup)*
1 package (18.25 ounces) plain devil's food cake mix
1 cup buttermilk
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
8 tablespoons (1 stick) butter
1/2 cup (packed) light brown sugar
1/2 cup (packed) dark brown sugar
1/4 cup whole milk
2 cups confectioners' sugar, sifted
1 teaspoon pure vanilla extract
*FreshDirect Note: When you order, please note that our bananas ship yellow to slightly green-yellow — you'll need a
few days for ripening before you make this recipe.
||Place a rack in the center of the oven and preheat the oven to 350°F. Generously grease two 9-inch round cake
pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.|
||Place the bananas in a large mixing bowl. Blend with an electric mixer on low speed for 45 seconds, or until smooth.
Add the cake mix, buttermilk, oil, eggs, vanilla, and cinnamon. Blend with the electric mixer on low speed for 1 minute.
Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat
2 minutes more, scraping down the sides again if needed. The batter should look well combined. Divide the batter evenly
between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.|
||Bake the cakes until they spring back when lightly pressed with your finger, 28 to 32 minutes. Remove the pans from
the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert
each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow to cool completely, 30
minutes more. |
||Meanwhile, prepare the Quick Caramel Frosting.|
||Place one cake layer, right side up, on a serving platter. Spread the top with frosting. Place the second
layer, right side up, on top of the first layer and frost the top and sides of the cake with clean, smooth strokes.|
|Store this cake, in a cake saver or under a glass dome, at room temperature for up to 1 week.
Or freeze it, wrapped in aluminum foil or in a cake saver, for up to
6 months. Thaw the cake overnight in the refrigerator before serving.|
|Quick Caramel Frosting|
||Place the butter and both brown sugars in a medium-size heavy saucepan over medium heat. Cook, stirring, until the
mixture comes to a boil, about 2 minutes. Add the milk, stir, and bring the mixture back to a boil. Then remove the pan
from the heat. Add the confectioners' sugar and vanilla. Beat with a wooden spoon until the frosting is smooth.|
||Use immediately (while still warm) to frost the cake of your choice. |
Excerpted from CHOCOLATE FROM THE CAKE MIX DOCTOR copyright © 2001 Anne Byrn.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.
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