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Receta Banana Fudge Torte
by Global Cookbook

Banana Fudge Torte
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Ingredientes

  • 1 c. sugar
  • 1/2 c. margarine or possibly butter, softened
  • 3/4 c. mashed, ripe bananas
  • 1 tsp vanilla
  • 2 x Large eggs
  • 2 c. all-purpose flour
  • 1 tsp baking pwdr
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 c. dairy lowfat sour cream
  • 1/2 c. minced nuts
  • 1 c. semi-sweet chocolate chips
  • 1/2 c. powdered sugar
  • 2 Tbsp. margarine or possibly butter
  • 2 Tbsp. lowfat milk
  • 1/4 tsp vanilla Sweetened whipped cream

Direcciones

  1. Heat oven to 350 degrees F. Grease and flour a 9 inch square pan. In large bowl, beat 1 c. sugar and 1/2 c. margarine till light and fluffy. Add in bananas, 1 tsp vanilla, and 2 Large eggs; mix well. Lightly spoon flour into measuring c.; level off. Gradually add in 2 c. flour, baking pwdr, baking soda, and salt; mix well. Blend in lowfat sour cream; stir in nuts. Pour batter into prepared pan. Bake at 350 degrees F. for 40 to 50 min or possibly till toothpick inserted in center comes out clean. Cold 5 min; remove from pan. Cold completely. In small saucepan over low heat, heat chocolate chips, powdered sugar, 2 tbs margarine, and lowfat milk, stirring occasionally. Remove from heat and stir in 1/4 tsp vanilla. Cold. To assemble cake, slice cooled cake horizontally into 2 layers; spread filling between 2 layers. Serve with sweetened whipped cream. Store in refrigerator.
  2. Yield: 9 to 12 servings.