I found a great chocolate cake recipe over on Easy Everyday Eats, the cutest blog with so many wonderful recipes to choose from. My husband was out of town, but I knew my five kids would have no trouble eating the entire cake.
So, I was all ready to make Aunt Bertha’s Chocolate Cake as is, when I opened the fridge and saw three bananas that I had thrown in there to save. They needed to be used that day or be thrown out. Adding bananas meant reworking the recipe a bit to make sure it still had the power to rise. Bananas tend to be a little heavy. I also wanted to add a little more chocolate so that the bananas didn’t totally take over the cake. In the end, I decided it was a good thing that Aunt Bertha’s identity is a mystery, because her cake was a bit unrecognizable. I also camouflaged it with a basic seven- minute frosting.
1. Info for Aunt Bertha’s Chocolate Cake Goes Bananas
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Aunt Bertha’s Chocolate Cake Goes Bananas
- 2 cups sugar
- 2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 eggs
- 2 Tbsp coconut oil
- 2 tsp vanilla bean paste
- 3 mashed bananas
- 1 cup boiling water
- For Frosting
- 2 cups sugar
- 3 egg whites
- 3 Tbsp corn syrup
- 3 Tbsp cold water
- 1 tsp vanilla extract
- In a large mixing bowl, combine first six ingredients.
- Add eggs, coconut oil, buttermilk and vanilla, mixing well.
- Add the bananas, beating until smooth.
- Slowly and carefully add the boiling water.
- Pour the cake batter into a greased 9 X 13 pan.
- Bake in 350 degree oven for 30-40 minutes or until tests done with a toothpick.
- Cool cake completely before frosting.
- To make the frosting:
- Combine all of the ingredients in the top of a double boiler (that is already over boiling water)
- Beat with a hand mixer for 7 minutes.
- Stop when stiff peaks form (it may take more than 7 minutes and if you are making this on a very humid day, you may have trouble)
- Spread on top of COOLED cake.