Sunday, January 20, 2013

Layered Mini Chocolate Banana Cakes #sundaysupper




I can not tell you how much I wish I had been into cooking when my Nana was still around. I wish I had learned how to cook from her and my Papa. They always made the best food. I wish I had written their recipes down.

I was trying to prep  for this weekend and find a "Retro" recipe for today, because that's our theme with #SundaySupper today, but was having no luck. Retro Recipe... from the 50's, 60's and 70's... I wasn't even around then. I couldn't decide on a recipe.

So, I asked my mom about "retro recipes". I asked her what her favorite foods were growing up. Her answer: "When I was little, your Nana use to make Sunday Lunch/Supper, it was almost always homemade fried chicken, vegetables and chocolate banana cake."



Chocolate Banana Cake! I have fond memories of my mom and I mixing banana slices and chocolate syrup together as a treat when I was little, so I knew a Chocolate Banana Cake that reminded my mother of her mother was perfect!

I have no idea what recipe my Nana used for her cakes. My mom says that she thinks that nana used a boxed cake mix. Who knows. But she told me it was always a chocolate or yellow cake, with chocolate icing and banana slices in between the layers :) So, that's what I made. Except I made little cakes.... we all know my luck with giant cakes. Yeah, little ones are much better, for my sanity anyways...





I made the little layers by baking the chocolate cake on a cookie sheet (with sides) in one big layer. I lined the baking sheet with foil so that I could lift the cake out to cut it once it was baked. 


Once the cake was baked and cooled, I used a glass to mark the size.



And then I used a small knife to cut out the circles. 


I placed the circles of cake on a baking sheet and popped them into the freezer. I let them sit in the freezer for about 10 minutes. Next I stacked the cake layers, adding layer of frosting and banana slices in between each layer of cake. Frost the entire cake with frosting.



Next I added chocolate curls to the top of the mini cake. (I used a vegetable peeler on the side of a chocolate bar to get he curls). 


Then I added a few banana chips. I though about banana slices, but I didn't want them to turn brown or anything. 

(Printable Recipe Here)

Layered Mini Chocolate Banana Cakes
by -20-2013


Ingredients

1 box chocolate cake mix
3 eggs
1/4 cup oil
1 1/2 cup water
1 can chocolate icing
1-2 bananas, sliced
Chocolate bar for curls *optional*
Banana chips for garnish *optional*

Instructions 

 Mix the cake batter with the eggs, water and oil. (Or use your favorite chocolate cake recipe)

Line a cookie sheet (with sides) with foil. Pour batter into cookie sheet/baking sheet.

Bake at 350F. for 12 minutes. Remove cake once cooked, let cool.

Once cooled, remove cake from pan by lifting the sides of the foil.

Use a glass to mark the size for the mini layers on the cooled cake. 

Then use a small knife to cut out the circles. Place the circles of cake on a baking sheet and pop them into the freezer.

 Let them sit in the freezer for about 10 minutes. 

 Next stack the cake layers, adding layer of frosting and banana slices in between each layer of cake. Frost the entire cake with frosting.

Add chocolate curls to the top of the mini cake. (I used a vegetable peeler on the side of a chocolate bar to get he curls). *optional*

 Add banana chips to the top for garnish*optional*

 Yields: 4-5 Mini Cakes


Here are the other wonderful  #SundaySupper Retro Recipes :)
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Written Angie Barrett at 1:00 AM
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