Banana chocolate cake
This is easy to make and use up your over ripe bananas
Ingredients (serves 8)
* 1 1/2 cups wholemeal self-raising flour
* 3/4 cup self-raising flour
* 2/3 cup cocoa powder
* 1/2 teaspoon bicarbonate of soda
* 1 cup caster sugar
* 2 eggs, lightly beaten
* 2 large, over-ripe bananas, mashed
* 3/4 cup milk
* 1/2 cup vegetable oil
* 1 1/2 cups icing sugar mixture
* 1 tablespoon cocoa powder
* 2 to 3 tablespoons milk, warmed
1. Preheat oven to 180°C. Lightly grease an 8-cup capacity, 24cm fluted ring tin.
Sift flours, cocoa and bicarbonate of soda into a bowl.
Add husks from sieve.
Add sugar. Stir to combine. Make a well in the centre.
2. Combine eggs, banana, buttermilk and oil in a jug. Pour into well. Stir to combine.
3. Spoon cake mixture into prepared tin. Smooth surface.
Bake for 40 to 45 minutes or until a skewer inserted into the centre comes out clean.
Stand cake for 5 minutes in tin. Turn out onto a wire rack to cool.
4. Make icing: Sift icing sugar and cocoa into a bowl. Add milk. Using a wooden spoon, mix until smooth. Pour icing over cooled cake.
Using a flat-bladed knife, spread over top.
Allow icing to run down sides. Stand for 20 minutes or until icing sets.
- 1 cup seedless raisins or currants
- 1/2 cup brown sugar
- 1/2 cup corn syrup
- 1 cup boiling water
- 1/3 cup fat, melted
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 2 cups all-purpose flour, sifted
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- Preheat oven to 350 degrees F.
- Combine raisins or currants, sugar, corn syrup, boiling water, melted fat, salt and spices in a saucepan. Place over moderate heat and simmer gently for 5 minutes. Cool.
- Add sifted flour, baking soda and baking powder; mix thoroughly and turn into a greased 9 x 5 x 3″ loaf pan. Bake for 1 hour.
This cake is deliciously moist and does not require icing, but if you want to ice the cake, simply beat 1 egg white until frothy. Slowly beat into the egg white 1/2 cup of boiling corn syrup. Beat until stiff peaks form. Whip in 1/2 teaspoon vanilla extract and ice the cake immediately.
Greek Coconut Lemon Cake
- 125 grams butter
- 1 cup sugar
- 4 eggs
- 2 cups desiccated coconut
- 1 cup self raising flour
- 1&1/2 cups sugar
- 1 cup water
- juice and grated rind of 2 lemons
In a food processor cream butter and sugar until light and fluffy, add eggs. Add coconut and flour – mix well and pour into a 20cm square tin or loaf tin lined with baking paper. Bake in preheated oven at 200°C for 10 minutes then reduce heat to 150°C and bake a further 30 minutes or until cooked through when tested with a skewer. Stand for 5 minutes in the tin then pour over the prepared syrup – cool completely in tin before removing.
Syrup: Place all ingredients in a small saucepan – bring to boil, stir until sugar has dissolved. Reduce heat to simmer 5 minutes – pour hot syrup over cake.
Special Instructions: Serve warm with whipped cream as a dessert or in thin slices as an afternoon tea cake.
Cream Puff Chocolate Eclair Cake
- 1/2 cup (1 stick) unsalted butter
- 1 cup water
- 1 cup unbleached all purpose flour
- 4 large eggs
- 2 ounces semisweet chocolate
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1 cup confectioners’ sugar
- 3 tablespoons hot water
- 4 cups milk
- 8 oz. cream cheese, softened
- 2 large (5.1 oz) pkgs instant vanilla pudding (or 3 small, 3.4 oz)
- 1 8-ounce container Cool Whip
- Chocolate syrup
- Preheat oven to 400 F.
For the Pastry:
- In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg.
- Spread in bottom and up the sides of an ungreased 9×13 inch pan. Bake at 400 degrees F for 35 minutes. Cool completely.
For the Chocolate Filling:
- Melt chocolate and butter in the microwave on high for 1 minute. Stir. Continue heating at 20 second intervals until smooth. Stir in vanilla. Sift in the powdered sugar, a little at a time, stirring as you go. Dribble water in to the mixture until smooth and spreadable (you may or may not use all the water). Spread over the cooled pastry.
For the Cream Filling:
- In mixing bowl beat the cream cheese until fluffy. Slowly and gradually add the milk while still beating. Once these are well combined, add pudding mix and beat until thickened. Spread over chocolate layer in cooled pastry.
- Top with whipped topping, and draw lines of chocolate syrup across the top, then run a knife down the top in the opposite direction of the syrup lines, about every 2 inches. Keep refrigerated until ready to serve.
Pink Lemonade Layer Cake
1 box white cake mix (plus ingredients needed according to box, eggs, oil, etc)
3 tbsp. sweetened pink lemonade drink powder
1 tsp. lemon zest
1 pound powdered sugar, sifted (about 3 1/4 cups)
1 stick butter, softened
3 tbsp. frozen pink lemonade concentrate
1 tsp. vanilla
1 tsp. lemon zest
1 DROP red food coloring
Optional – sliced lemon for garnish
Preheat oven to 350 F. Spray 2- 8 inch round cake pans with non-stick cooking spray. Mix cake mix and lemonade powder. Prepare cake batter according to box directions. Stir in lemon zest and pour mix into pans evenly. Bake 30 minutes. Cool 10 minutes then invert on cooling rack and let cool completely.
For frosting beat all ingredients well. Transfer 1 cake to cake platter and frost. Place second cake on top and frost. Garnish with lemon slices.
Kumara And Orange Cake with Cream Cheese Frosting
- 3 ½ cups flour
- 3 teaspoons baking powder
- 2 teaspoons baking soda
- 3 teaspoons cinnamon
- 3 ½ cups brown sugar
- 1 ½ cups sultanas
- 1 ½ cups walnuts
- 5 cups grated golden kumara, about 2 large kumara
- 5 eggs
- 350 ml oil
- 2 tablespoons fresh orange juice
- grated rind of 3 oranges
Preheat oven to 180°C. Spray a large deep 28 – 30 cm spring form cake tin with non-stick baking spray and line the base with non-stick baking paper.
Place all the dry ingredients in a large bowl. Mix in the grated kumara. In a separate bowl beat the eggs, oil, orange juice and rind together then mix into the dry ingredients. Pour into the prepared tin and bake for 45 minutes, then turn the oven down to 160°C and bake a further 30 – 35 minutes, until pulling away from the sides of the tin and cooked in the middles when tested with a cake skewer. Turn out and cool on a wire rack. Frost when cold.
For the frosting –
400 g cream cheese, not softened variety
100 g butter, softened to room temperature
grated rind of 2 oranges
4 cups, approximately, icing sugar
Beat all ingredients together until whipped smooth and a good spreading consistency, then frost the top of the cake. Can chopped nuts can be sprinkled over if desired.
Boston Cream Cake
1 package yellow cake mix (regular size)
1-1/2 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
2 ounces unsweetened chocolate
2 tablespoons butter
1 cup confectioners’ sugar
1/2 teaspoon vanilla extract
2 to 3 tablespoons hot water
Prepare cake mix batter according to package directions. Pour into two greased and floured 9-in. round baking pans.
Bake at 350° for 28-33 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing cake from pans to wire racks to cool completely.
In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and refrigerate.
In a microwave, melt chocolate and butter; stir until smooth. Stir in confectioners’ sugar, vanilla and enough water to achieve a thick glaze; set aside.Place one cake layer on a serving plate; spread with pudding. Top with the second cake layer. Spoon chocolate glaze over the top, allowing it to drip down sides of cake. Refrigerate until serving. 6-8 servings.