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| 2 | cups Gold Medal® all-purpose flour |
| 1 1/2 | teaspoons baking soda |
| 1/2 | teaspoon ground cinnamon |
| 1/4 | teaspoon salt |
| 1 | cup granulated sugar |
| 1 | cup butter or margarine, softened |
| 2 | eggs |
| 1 | teaspoon vanilla |
| 1/2 | cup buttermilk |
| 1 | cup mashed bananas (about 2 large) |
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| 1 | cup granulated sugar |
| 1/2 | cup unsweetened baking cocoa |
| 1/2 | cup milk |
| 1/4 | cup butter or margarine |
| 2 | tablespoons light corn syrup |
| 1 | to 1 1/2 cups powdered sugar |
| 1 | teaspoon vanilla |
| 1. | Heat oven to 350ºF. Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening. In medium bowl, mix flour, baking soda, cinnamon and salt; set aside. |
| 2. | In large bowl, beat 1 cup sugar and 1 cup butter with electric mixer on high speed, scraping bowl occasionally, until fluffy. Beat in eggs and 1 teaspoon vanilla. Gradually beat in flour mixture alternately with buttermilk until smooth. Stir in bananas. Pour into pan. |
| 3. | Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour. |
| 4. | Meanwhile, in 2-quart saucepan, mix 1 cup granulated sugar and the cocoa. Stir in milk, 1/4 cup butter and the corn syrup. Heat to boiling, stirring frequently. Boil 3 minutes, stirring occasionally; remove from heat. Beat in powdered sugar and 1 teaspoom vanilla with spoon until smooth and spreadable. Spread Fudge Frosting on cooled cake. |
| Use 3/4 cup butter in cake.
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| You can tightly cover unfrosted or frosted cake and freeze up to 2 months. |
Nutrition Information:
390 ( 155); 17g ( 10g, ncg); 70mg; 290mg; 55g ( 2g, ncg); 4g 12%; 0%; 4%; 8% 1 1/2 ; 2 ; 0 ; 3 1/2 3 1/2