There was a little more chocolate than suggested, but that was no accident.HERE IT IS....
1 cup butter 1/2 cup milk
4 eggs 1 teaspoon vanilla
3 cups all purpose flour 1/2 cup strawberry preserves
2 teaspoons baking powder about 10 drops of red food coloring
1 teaspoon salt 1/2 cup presweetened cocoa powder
1/4 teaspoon baking soda (not low calorie)
1/1/2 cup sugar 1 12oz jar chocolate fudge topping
1 1/2 cup mashed banana (1 lg) cream topping
1/2 cup dairy sour cream vanilla ice cream
1. Allow butter to reach room temperature. Let eggs stand at room temperature for 30 minutes. Grease and flour a 10-inch fluted tube pan. In med bowl stir together flour, baking powder, salt, and baking soda; set aside.
2. Ina large mixing bowl beat butter with electric mixer for 30 seconds. Add sugar; beat until fluffy. Add one egg at a time, beating well after each addition. In a small bowl combine banana, sour cream, milk and vanilla. Alternately add flour mix and banana mix, beating on low-speed. Mix each addition well.
3. Stir in 1/2 cup strawberry preserves and red food coloring into 1 cup of the batter. Stir cocoa powder into another 1 cup of the batter ( I used a little more batter to keep the batter loose) . Spoon half of the remaining plain batter into prepared pan. Spoon all strawberry batter over the plain layer. Top with remaining plain, then the chocolate batter.
4. Bake in a 350 oven for 55 to 65 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes; remove from pan. Cool completely on wire rack. In a small saucepan heat chocolate ice cream topping until warm. Drizzle over cake (only for show - if you are keeping the cake for a few days just drizzle over individual slices) Serve cake with ice cream and any other topping you want.
4 eggs 1 teaspoon vanilla
3 cups all purpose flour 1/2 cup strawberry preserves
2 teaspoons baking powder about 10 drops of red food coloring
1 teaspoon salt 1/2 cup presweetened cocoa powder
1/4 teaspoon baking soda (not low calorie)
1/1/2 cup sugar 1 12oz jar chocolate fudge topping
1 1/2 cup mashed banana (1 lg) cream topping
1/2 cup dairy sour cream vanilla ice cream
1. Allow butter to reach room temperature. Let eggs stand at room temperature for 30 minutes. Grease and flour a 10-inch fluted tube pan. In med bowl stir together flour, baking powder, salt, and baking soda; set aside.
2. Ina large mixing bowl beat butter with electric mixer for 30 seconds. Add sugar; beat until fluffy. Add one egg at a time, beating well after each addition. In a small bowl combine banana, sour cream, milk and vanilla. Alternately add flour mix and banana mix, beating on low-speed. Mix each addition well.
3. Stir in 1/2 cup strawberry preserves and red food coloring into 1 cup of the batter. Stir cocoa powder into another 1 cup of the batter ( I used a little more batter to keep the batter loose) . Spoon half of the remaining plain batter into prepared pan. Spoon all strawberry batter over the plain layer. Top with remaining plain, then the chocolate batter.
4. Bake in a 350 oven for 55 to 65 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes; remove from pan. Cool completely on wire rack. In a small saucepan heat chocolate ice cream topping until warm. Drizzle over cake (only for show - if you are keeping the cake for a few days just drizzle over individual slices) Serve cake with ice cream and any other topping you want.
4 comments:
yumm! i want some!
It looks soooooo good - please post the recipe!
Where's the recipe? What a tease!
Yum! Yum! I want the recipe too! I am sooo glad Marilee has no clue about Halloween costumes yet!
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