Ingredients
- CAKE
- 2 1/2 Cups sugar
- 1 Cup butter (2 sticks)
- 4 eggs
- 1 Cup sour cream
- 2 tsp. baking soda
- 3 Cups all-purpose flour
- 1 TB. PURE VANILLA EXTRACT
- 21/2 Cups mashed very ripe bananas (about 6 fresh, 8 if using previously frozen bananas)
- FROSTING
- 5 Cups powdered sugar
- 1/3 Cup NATURAL COCOA POWDER
- 1/3 Cup butter, softened
- 2-4 TB. brewed black coffee
Preparation
Step 1
preheat the oven to 350°. Grease and flour three 9-inch cake pans and set aside. Mash the bananas and place in a measuring cup. If using previously frozen bananas, just cut the tip off and squeeze the thawed bananas into a measuring cup, pouring off any watery liquid. Cream the butter and sugar together until well mixed. Add the eggs and beat well. Mix in the sour cream. In a separate bowl, sift together the flour and baking soda. Add to the creamed mixture and beat well. Add the mashed bananas and PURE VANILLA EXTRACT and mix well. Divide evenly among the prepared cake pans. Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool a few minutes and remove from pans. Cool completely before frosting.
Frosting: Sift the powdered sugar and COCOA together into a large bowl. Add the softened butter and mix on very low speed until they are incorporated. Add the coffee starting with 2 TB., and mix until it reaches your desired spreading consistency.
Prep. time: 15 minutes + 10 to frost
Baking time: 30-35 minutes
Serves: 12-16