It’s the fourth Monday of the month, so that means it’s Secret Recipe Club, Group “D” reveal time. This month, I was given Easy Everyday Eats, the cutest blog with so many wonderful recipes to choose from. Because I decided to make my SRC dish while my husband was in town, I decided to go with a dessert. I read through all of the titles and thought a moist chocolate cake would be the ticket, but I was really tempted by the Cinnamon Streusel Bundt Cake, the Chocolate Chip Cookie Dough Cheesecake, and the Pumpkin Cinnamon Roll Sheet Cake. In the end, chocolate won, as chocolate tends to do in my house.
So, I was all ready to make Aunt Bertha’s Chocolate Cake as is, when I opened the fridge and saw three bananas that I had thrown in there to save. They needed to be used that day or be thrown out. Adding bananas meant reworking the recipe a bit to make sure it still had the power to rise. Bananas tend to be a little heavy. I also wanted to add a little more chocolate so that the bananas didn’t totally take over the cake. In the end, I decided it was a good thing that Aunt Bertha’s identity is a mystery, because her cake was a bit unrecognizable. I covered it with a basic seven- minute frosting using the recipe in the wonderful cookbook, Joy of Cooking. Because that recipe is copyrighted and because I used it as written, I am not including it. HERE is a link to Martha Stewart’s recipe. It’s basically the same
- 2 cups sugar
- ½ cup cocoa
- 2 cups flour
- ½ tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2 eggs
- 2 Tbsp coconut oil
- ½ cup buttermilk
- 2 tsp vanilla bean paste
- 3 mashed bananas
- 1 cup boiling water
- In a large mixing bowl, combine first six ingredients.
- Add eggs, coconut oil, buttermilk and vanilla, mixing well.
- Add the bananas, beating until smooth.
- Slowly and carefully add the boiling water.
- Pour the cake batter into a greased 9 X 13 pan.
- Bake in 350 degree oven for 30-40 minutes or until tests done with a toothpick