a straightforward chocolate cake with bananas and whipped cream on top. a unique variety of chocolate cake. but one that is excellent.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 24 |
| Yield: | 1 – 9×13 inch pan |
Ingredients
- ¾ cup butter
- ¼ cup shortening
- 2 cups white sugar
- 2 eggs
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- 1 ¾ cups milk
- 1 teaspoon vanilla extract
- 1 (8 ounce) container frozen whipped topping, thawed
- 3 bananas
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan. Sift together the flour, cocoa, baking soda and baking powder. Set aside.
- In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then add the vanilla. Add the flour mixture alternately with the milk. Mix to combine.
- Pour batter into a 9×13 inch pan. Bake for 30 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow to cool.
- Spread whipped topping over cooled cake and place sliced bananas on top. Store in refrigerator.
Nutrition Facts
| Calories | 234 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 7 g |
| Sodium | 108 mg |
| Sugars | 22 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Father’s day cake 2013. So delicious and moist! Not too sweet! Used 1 cup butter and no shortening.
There were several things that appealed to me about this cake, not the least of which was that it called for 3/4 cup of unsweetened cocoa which told me this would be good and chocolaty. I also liked the butter and shortening combo, knowing I’d get the best of both – the incomparable flavor of the butter and the added moistness from the shortening. I did notice there was no salt in the recipe, so I added half a teaspoon, but it was not enough to help the surprising lack of flavor I found with this cake, in spite of the generous amount of cocoa. The bottom line is that this was a mildly chocolate cake, rather light in color, and not nearly as moist as I would have liked. It’s an ok cake but not something I’d consider making again. Perhaps it’s buttermilk, oil and/or coffee that are the deciding factors that make a chocolate cake moist and boldly chocolate. I did not use the frozen whipped topping or the bananas, choosing instead to use my own chocolate buttercream frosting.
My family enjoyed this and we’ve had this on a number of occassions.