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Receta Chocolate And Banana Cream Cake

by Global Cookbook

Ingredientes

Cake: ----- 1/2 c. All-purpose flour 3/4 c. Sugar 1/4 c. Cocoa pwdr 1 tsp Baking pwdr 1/4 tsp Salt 3 lrg Large eggs 2 Tbsp. Water 1 tsp Vanilla extract

2 x Bananas Cream filling: ----- 3/4 c. Sugar 1/3 c. Cornstarch 1/2 tsp Salt 2 c. Lowfat milk 2 lrg Large eggs 2 Tbsp. Margarine -- solid 1 tsp Vanilla extract Powdered sugar -- optional Whipped cream -- optional

Direcciones

1. Grease bottom of 13 x 9 x 2-inch pan. Line with waxed paper then grease again. Preheat oven to 375 degrees.
2. Combine in small mixing bowl the flour, 1/2 c. sugar, cocoa, baking pwdr and salt. Set aside.
3. In large mixing bowl, beat egg whites at high speed till soft mounds form. Gradually add in 1/4 c. sugar and continue beating till stiff peaks form.
4. Combine egg yolks, water and vanilla.
5. Add in to dry ingredients and beat one minute at medium speed. Fold into the egg whites using rubber spatula.
6. Spread mix into prepared pan; bake for 12 to 15 min. Remove from pan immediately and cold.
7. Cut cake in half crosswise to make two 9 x 6-inch layers. Spread one layer with filling. Top with bananas and place second layer on top of bananas.
8. IMPORTANT: Refrigerate6 hrs to overnight.
9. Just before serving, sprinkle with sifted powdered sugar or possibly serve with sweetened whipped cream.
10. FILLING: Combine 3/4 c. sugar, cornstarch and salt in saucepan. Gradually add in 2 c. lowfat milk and cook over medium heat, stirring constantly, till mix is very thick. Blend 1/2 c. of the warm mix into 2 Large eggs which have been slightly beaten; add in back to saucepan. Cook 2 min longer, stirring constantly. Blend in margarine and vanilla. Cover and refrigeratethoroughly before using to fill cake layers.

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