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A simple chocolate cake served with bananas and whipped topping. a different kind of chocolate cake. but a very good one.

Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
24
Yield:
1 - 9x13 inch pan
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and baking powder. Set aside.

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  • In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then add the vanilla. Add the flour mixture alternately with the milk. Mix to combine.

  • Pour batter into a 9x13 inch pan. Bake for 30 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow to cool.

  • Spread whipped topping over cooled cake and place sliced bananas on top. Store in refrigerator.

Nutrition Facts

234 calories; protein 2.9g; carbohydrates 31.5g; fat 11.8g; cholesterol 33.7mg; sodium 107.7mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/31/2007
My family enjoyed this and we've had this on a number of occassions. Read More
(6)

Most helpful critical review

Rating: 3 stars
03/12/2012
There were several things that appealed to me about this cake not the least of which was that it called for 3/4 cup of unsweetened cocoa which told me this would be good and chocolaty. I also liked the butter and shortening combo knowing I d get the best of both - the incomparable flavor of the butter and the added moistness from the shortening. I did notice there was no salt in the recipe so I added half a teaspoon but it was not enough to help the surprising lack of flavor I found with this cake in spite of the generous amount of cocoa. The bottom line is that this was a mildly chocolate cake rather light in color and not nearly as moist as I would have liked. It s an ok cake but not something I d consider making again. Perhaps it s buttermilk oil and/or coffee that are the deciding factors that make a chocolate cake moist and boldly chocolate. I did not use the frozen whipped topping or the bananas choosing instead to use my own chocolate buttercream frosting. Read More
(12)
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
03/12/2012
There were several things that appealed to me about this cake not the least of which was that it called for 3/4 cup of unsweetened cocoa which told me this would be good and chocolaty. I also liked the butter and shortening combo knowing I d get the best of both - the incomparable flavor of the butter and the added moistness from the shortening. I did notice there was no salt in the recipe so I added half a teaspoon but it was not enough to help the surprising lack of flavor I found with this cake in spite of the generous amount of cocoa. The bottom line is that this was a mildly chocolate cake rather light in color and not nearly as moist as I would have liked. It s an ok cake but not something I d consider making again. Perhaps it s buttermilk oil and/or coffee that are the deciding factors that make a chocolate cake moist and boldly chocolate. I did not use the frozen whipped topping or the bananas choosing instead to use my own chocolate buttercream frosting. Read More
(12)
Rating: 4 stars
10/30/2007
My family enjoyed this and we've had this on a number of occassions. Read More
(6)
Rating: 4 stars
01/30/2012
This was a nice little chocolate cake. The bananas and some light whipping cream added a nice lightly sweet change from the usual sweet icing. Thanks for sharing Anna. Read More
(4)
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Rating: 5 stars
06/24/2013
Father's day cake 2013. So delicious and moist! Not too sweet! Used 1 cup butter and no shortening. Read More