ICEBOX BANANA CAKE WITH CHOCOLATE CREAM
ICEBOX BANANA CAKE WITH CHOCOLATE CREAM
CAKE:
1 c. sugar
2/3 c. butter, softened
2 t. vanilla
2 eggs
2 medium (1 c.) ripe bananas, mashed
ΒΌ c. sour cream
1 1/2 c. flour
1 teaspoon. baking soda
CHOCOLATE CREAM:
1 1/2 c. heavy whipping cream
3 T. powdered sugar
1 teaspoon. vanilla
1/2 c. real semi-sweet chocolate chips, melted
GARNISH:
2 bananas
2 T. chopped pecans
Heat oven to 350* F. Combine sugar, butter and 2 t. vanilla in large bowl. Beat at low speed, scraping bowl often, until creamy. Continue beating, adding eggs 1 at a time, until well mixed. Stir in 1 c. mashed bananas and sour cream by hand. Gently stir in flour and baking soda. Pour batter into 2 greased and floured 9-inch round cake pans. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans. Cool completely.
Beat whipping cream at high speed in small bowl, scraping bowl often, until soft peaks form. Continue beating, gradually adding powdered sugar and 1 teaspoon vanilla, until stiff peaks form. Add melted chocolate. Continue beating until well mixed. (DO NOT OVER BEAT.) Fill and frost cake. Cover; refrigerate 2 hours or overnight.
Just before serving, slice remaining banana; arrange banana slices around outside edge of cake. Sprinkle pecans in center of cake. Store refrigerated.
NOTE: This cake can also be baked in two 8-inch round cake pans. Bake for 25 to 30 minutes.
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