Posted by: marthabernie | October 11, 2013

CHOCOLATE BANANA SOUR CREAM CAKE

CAKE

1-1/2 cups flour

1 teaspoon baking soda

1/8 teaspoon salt

3/4 cup mashed ripe bananas (2 medium)

1/2 cup sour cream

1 egg

1/2 teaspoon vanilla extract

1/2 cup unsalted butter, softened

1/2 cup sugar

1/2 cup packed light brown sugar

4 oz bittersweet chocolate (chopped – NOTE:  I sometimes leave this out

FROSTING

3 oz bittersweet chocolate, chopped

1/2 cup sour cream, room temp

2 tablespoons light corn syrup

1/2 teaspoon vanilla

Heat oven to 350 degrees F.  Coat 8 inch square baking pan with cooking spray, sprinkle with flour, tapping out excess.  Whisk flour, baking soda and salt in medium bowl.  Whisk bananas, 1/2 cup sour cream, egg and 1/2 teaspoon vanilla in separate bowl.  Beat butter, sugar and brown sugar in bowl at medium speed 3 minutes or until fluffy, scraping bowl occasionally.  Add banana mixture, beat one minutes or until smooth.  At low sped, slowly add flour mixture, scraping bowl after each addition.  Stir in 4 oz chocolate.  Spoon and spread batter in pan.

Bake 40 minutes or until toothpick comes out clean.  Cool on wire rack.

Place 3 oz chocolate in medium microwave bowl.  Microwave on high 30 seconds; tire.  Continue to microwave at 10 second intervals until almost melted.  Stir until melted and smooth; let stand until room temp.  Whisk all remaining frosting ingredients until smooth.  Spread over top of cake.


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