Banana Cake

Banana Cake: "

2 1/4 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe bananas (about 3)
3/4 cup buttermilk or sour milk*
1/2 cup shortening
1 teaspoon vanilla
2 eggs

  1. Grease and lightly flour two 8x1-1/2-inch or 9x1-1/2-inch round baking pans or grease one 13x9x2-inch baking pan; set pan(s) aside.
  2. In a large mixing bowl stir together flour, sugar, baking powder, baking soda, and salt. Add bananas, buttermilk or sour milk, shortening, and vanilla. Beat with an electric mixer on low speed until combined. Add eggs; beat on medium speed for 2 minutes. Pour batter into the prepared pan(s).
  3. Bake in a 350 degree F oven for 25 to 30 minutes for round pans or about 35 minutes for 13x9-inch pan or till a wooden toothpick comes out clean. Cool layer cakes in pans on wire racks for 10 minutes. Remove layer cakes from pans. Cool thoroughly on racks. Or, place 13x9-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting. Makes 12 to 16 servings.

From the Test Kitchen
If you don't have buttermilk on hand, substitute sour milk in the same amount. For the 3/4 cup of sour milk needed, place 2-1/4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 3/4 cup total liquid; stir. Let the mixture stand for 5 minutes before using it in a recipe.

Nutrition Facts:
Per serving: 297 kcal cal., 10 g fat (3 g sat. fat, 36 mg chol., 267 mg sodium, 49 g carb., 1 g fiber, 4 g pro.
Percent Daily Values are based on a 2,000 calorie diet

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Milo Ice Cream Cake

Milo Ice Cream Cake | The Sugar Hit: "

For the Chocolate Malt Cake:
1 + ¼ cups (190g) plain flour
1 + ½ cups (335g) caster sugar
½ cup (50g) malt powder (Horlicks, Ovaltine)
¼ cup (30g) cocoa
1 tsp baking soda
1 + ½ cups (375ml) boiling water
2 eggs
½ cup (125ml) canola oil

For the Milo Crumbs:
⅓ cup (50g) flour
⅓ cup (40g) milk powder
⅓ cup (40g) Milo
⅓ cup (40g) cocoa
1 tsp salt
1 tsp cornflour (cornstarch)
6 tbsp (85g) butter
1 L Vanilla Ice Cream (homemade or storebought)

For the Malted Hot Fudge:
⅓ cup (85ml) cream
¼ cup (60ml) water
¼ cup (25g) malt powder (Horlicks, Ovaltine, Milo)
6 oz (150g) dark chocolate
1 tbsp glucose or light corn syrup


  1. First, make the cake.
  2. Preheat the oven to 180C/375F, and grease and line a 8 inch/18cm cake tin.
  3. Place all the dry ingredients in a large bowl, and add the hot water, ½ a cup at a time, mixing well after each addition.
  4. Add in the eggs, mixing well after each addition, and finally the canola oil. Pour the batter into the tin and bake for 50-55 minutes, until a skewer inserted comes out clean.
  5. Next make the crumbs.
  6. Place all the dry ingredients in a bowl and mix to combine.
  7. Slowly stream in the butter, beating all the while, until the mixture is totally homogenised and can be squeezed together into clumps.
  8. Spread the mixture onto a lined baking tray and place in the oven (with the cake) for 10 minutes. Watch it carefully, as it burns easily.
  9. Once the crumbs are done (firm and slightly crisp), and the cake is baked, let them cool completely.
  10. To make the hot fudge, place all the ingredients in a small saucepan over a low heat until the mixture is melted and shiny.
  11. To assemble the ice cream cake, line an 18cm/8inch cake tin with plastic wrap.
  12. Slice the chocolate cake into two even layers and place one of them in the base of the tin.
  13. Fold ⅔ of the milo crumbles through the vanilla ice cream, and layer that onto the cake base.
  14. Top with remaining cake layer, wrap in cling film and freeze for at least 2 hours, or for up to 1 month.
  15. To serve the cake, let it rest out of the freezer for 10-15 minutes, then pour over the hot fudge, top with the remaining Milo crumbs, and eat!"

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