Banana Fudge Ripple Cake Food

BANANA FUDGE CAKE

Steps:

• In a large bowl, prepare cake mix according to package directions, omitting 1/4 cup of the water. Beat on low speed until moistened. Add banana; beat on high for 2 minutes. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely. , In a large saucepan, add butter and water. Cook over medium heat until butter is melted; stir until combined and set aside. , In a large bowl, combine 4 cups confectioners' sugar and cocoa. Add the butter mixture, banana and vanilla; beat until smooth. Add enough remaining sugar until frosting reaches desired spreading consistency. Frost the cake.

TUNNEL OF FUDGE BANANA CAKE

Steps:

• For the fudge filling:.
• Finely chop the chocolate and place into a medium heat-proof bowl.
• Heat the cream and butter in a small pot until the butter has melted and the cream is gently steaming.
• Pour this over the chocolate in the bowl. Let sit for 5 minutes then gently stir until all the chocolate has melted.
• Let this mixture cool at room temperature for 45-60 minutes, stirring occasionally, until thickened but still pipeable.
• Prepare the pan:.
• Preheat the oven to 350 degrees F.
• Use the 2 tablespoons of softened butter and a pastry brush to coat a 12-cup bundt pan very well. Add the cocoa powder to the the pan, tilting and tapping the pan to coat as much of the inside as possible. Tap out any excess cocoa powder.
• For the cake:.
• In a large bowl, beat the butter, granulated sugar and dark brown sugar together until smooth. Beat in the eggs one at a time until smooth. Add the salt, vanilla, baking powder, vegetable oil and mashed banana and stir together until well-combined.
• Add the flour and cocoa powder to the bowl and mix until just combined.
• Scoop 3 cups of the cake batter into the prepared bundt pan. Spread out into an even layer.
• Transfer the thickened, cooled fudge filling to a piping bag. Pipe the fudge filling in a thick ring all the way around in the centre of the batter.
• Cover the fudge filling with the remaining cake batter and spread out evenly in the pan.
• Bake for 35-40 minutes. The cake will look risen and dry on top. You won't be able to test this cake with a toothpick as the centre will still be gooey when the cake is finished baking, so you must ensure your oven is at the correct temperature.
• Remove the cake from the oven and let cool for 20 minutes in the pan. Loosen the edges of the cake with a small spatula or butter knife, flip the cake out onto a wire rack and leave to cool completely.
• For the frosting:.
• In a small bowl, stir together the powdered sugar, cocoa powder and milk until smooth.
• Spoon over the top of the cooled cake, letting it drip down the sides of the cake. Top with the dried banana chips and leave the icing to set for a few minutes before cutting into the cake.
• Tools:.
• 12-cup Nordicware Classic Bundt Pan (aka Anniverary Bundt Pan). Buy it now on Amazon: https://www.amazon.com/Nordic-Ware-12-Cup-Bundt-Pan/dp/B0000CFLM2.

BANANA-FUDGE RIPPLE CAKE

Steps:

• 1.
• Combine first 3 ingredients in a bowl, beating at medium speed of an electric mixer.
• Add bananas; beat well.
• Add eggs, 1 at a time, beating after each addition.
• Combine flour and soda; add to sugar mixture alternately with milk, beginning and ending with flour mixture.
• Mix after each addition.
• Stir in vanilla.
• Remove 1-1/2 cups batter, and set aside.
• 2.
• Combine 1 cup batter, syrup and cocoa; stir well.
• Pour remaining light-colored batter into a 12-cup Bundt pan coated with cooking spray.
• Spoon chocolate batter over batter in pan.
• Pour reserved light-colored batter over chocolate batter.
• Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan 10 minutes; remove from pan.
• Cool on a wire rack.
• Combine powdered sugar and next 2 ingredients; stir well.
• Drizzle over cake.

MOCHA FUDGE LAYER CAKE

Steps:

• Cake: Melt chocolate; set aside to cool. Cream butter in large mixing bowl; gradually add sugar beating well. Add eggs one at a time, beating well after each addition. Add chocolate and vanilla; Mix well.
• Combine flour, soda and salt; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Stir in boiling water. (Batter will be thin).
• Pour batter into 2 greased and floured 8 inch cake pans. Bake at 350°F for 30 to 35 minutes or until toothpick comes out clean. Cool in pans for 10 minutes; remove from pans and cool completely on wire racks. Split cake layers in half horizontally to make 4 layers.
• Filling: Beat whipping cream, vanilla and powered sugar together until soft peaks form. If needed add a little more powered sugar to get to thicken.
• Spread filling between layers.
• Frosting: Beat first 5 ingredients together until light and fluffy. Add cream if too stiff. Put icing on top and sides of cakes.

BANANA CHOCOLATE FUDGE LAYER CAKE (LIGHT)

Steps:

• Preheat oven to 350° F (180° C and spray 2 8-inch round cake pans with vegetable spray.
• Banana Cake: Combine margarine and sugar in large bowl or food processor; mix until smooth. Add egg, banana and vanilla; mix until well-combined. In small bowl, stir together flour and baking soda; add flour mixture to banana mixture alternately with yogurt and mix just until combined. Pour into prepared pan and bake for 15 to 20 minutes or until cake tester inserted in the center comes out clean.
• Chocolate Fudge Cake: Combine margarine, sugar and egg in large bowl; mix until well combined (mixture may look curdled). In small bowl, stir together cocoa, flour, baking soda and baking powder; add to the batter alternately with the yogurt. Mix just until combined. Pour into prepared pan and bake for 15 to 20 minutes or until cake tester inserted in the center comes out clean.
• Frosting: Put ricotta cheese, icing sugar and cocoa in food processor; process until smooth, or beat with electric mixer.
• Assembly: Put banana cake on serving plate; top with one-quarter of the frosting. Place banana slices over top. Put chocolate cake on top and use remaining frosting to frost sides and top.

BUTTERSCOTCH-RUM RIPPLE CAKE

Steps:

• Combine first 8 ingredients and 5 eggs in large mixer bowl.
• Beat about 3 minutes.
• Mix 2 cups batter, remaining egg, pudding mix and topping in small mixer bowl.
• Beat about 1 minute.
• Pour half the plain cake batter into greased floured 12-inch bundt pan.
• Spoon half the butterscotch over the top.
• Cut through batter with knife to marble.
• Bake at 350° 1 1/4 hours or until cake tests done. May garnish with rum-flavored confectioners' sugar glaze.

BANANA FUDGE MARBLE CAKE

Steps:

• Preheat oven to 350*.
• Grease and flour 2 9" round cake pans -- set aside.
• FOR CAKE:.
• combine cake mix, eggs, mashed banana and water in large bowl --
• Beat at medium speed for 2 minutes.
• Pour into prepared pans.
• Bake and cool following package directions.
• FOR FROSTING:.
• Combine dry pudding mix, whipped topping mix, and milk in large bowl --
• Beat at high sped for 2-3 minutes or until light and fluffy --
• Fill and frost cake.
• Refrigerate for several hours before serving.
• Dip banana slices in lemon juice.
• Blot dry --
• Garnish with Cool whip, thawed and banana slices.
• TIP***I sometimes drizzle chocolate fudge sauce on plate before serving a slice -- nice presentation -- .

PECAN FUDGE RIPPLE LAYER CAKE

Steps:

• Beat shortening at medium until fluffy; gradually add 1 1/2 cup sugar, beating well.
• Add 2 eggs, 1 at a time beating until blended after each addition.
• Combine flour, cocoa, baking soda and salt; add to shortening mixture, alternately with buttermilk, beginning and ending with flour mixture. Mix at low after each addition until blended.
• Beat 3 more minutes at high speed, stopping once to scrape down sides. Stir in 2 teaspoons vanilla extract. Pour batter into prepared pans. Set aside.
• In another bowl beat cream cheese, 2 tablespoons butter and cornstarch at medium until creamy.
• Gradually add sweetened condensed milk, beating well. Add 1 egg; beat well.
• Stir in remaining 1 teaspoon vanilla extract. Spoon cream cheese mixture evenly over batter.
• Bake at 350°F for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans and cool completely on wire racks.
• To make the frosting beat 2/3 cups butter at medium until creamy.
• Combine powdered sugar and 1 1/2 cups cocoa; add to butter alternately with 1 cup plus 2 tablespoons milk, beginning and ending with powdered sugar mixture. Beat until spreading consistency.
• Stir in remaining 1 teaspoon vanilla extract. Spread frosting between layers and on top and sides of cake. Sprinkle with toasted walnuts.