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---------- Recipe via Meal-Master (tm) v8.02
Title: SHREDDED CHOCOLATE BANANA CAKE
Categories: Cakes, Chocolate
Yield: 1 cake
2 c All purpose flour, unsifted
1 ts Baking soda
1/4 ts Baking powder
1/4 ts Salt
3/4 c Bittersweet chocolate,
-grated
3 Bananas, fully ripe
1/4 c Half-and-half
2 ts Vanilla extract
6 tb Unsalted butter, room temp.
2 tb Shortening
1 c Sugar
2 Eggs, room temp.
Confectioner's sugar(option)
Butter or spray with non-stick cooking spray a 9x5x3-inch loaf pan;
set aside. Preheat oven to 325 degrees.
Sift flour, baking soda, baking powder and salt onto a sheet of wax
paper. Place the grated chocolate in a bowl and stir 1 ts of the
sifted mixture; set aside. Mash bananas in a bowl and stir in
half-and-half and vanilla; set aside.
In the bowl of an electric mixer, cream butter and shortening on
moderate speed for 3 to 4 minutes. Raise speed to moderately high,
add half of sugar and beat for 1 minute; add remaining sugar and beat
1 minute longer, scraping down sides and bottom of the bowl. Add the
eggs one at a time, beating well after each addition. Blend in
banana mixture on low speed. On low speed, blend in flour mixture in
2 additions, beating just until particles of flour have been
absorbed. Stir in chocolate by hand.
Pour and scrape the batter into the prepared pan. Bake for 1 hour or
slightly longer - until risen, golden brown on top, and a wooden pick
inserted in center comes out clean and dry.
Cool on a rack for 3 to 4 minutes. Carefully invert onto a second
rack, remove pan and invert the cake again to cool right side up. Sift
confectioner's sugar on the top.
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