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Prep 15min
Total1hr50min
Servings15
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Ingredients
Banana Cake
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)
Fudge Frosting
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
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Steps
1
Heat oven to 350°F. 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.
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You can tightly cover unfrosted or frosted cake and freeze up to 2 months.
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