Recipe - Banana-Chocolate Bundt Cake

1 2/3 cup Sifted flour
1/3 cup Dutch processed cocoa powder
(like Ghiradelli)
1 teaspoon Salt
2 teaspoon Soda
2 md Ripe bananas
1 cup Butter or margarine;
softened
1 One half cup Sugar
4 Eggs
One fourth cup Sour cream
One fourth cup Milk

Preparation : Preheat oven to 350 degrees. Grease and flour 12 cup Bundt
pan or 10 inch angel food tube pan. Sift flour, cocoa, salt and soda
together. Mash the bananas with fork. Cream butter and sugar until light.
Add sour cream and bananas to butter and sugar. Beat the eggs until well
blended. In four stages, beat eggs into buttersugarsour creambanana
mixture. Blend in One half the flourcocoa mixture. Stir in the milk and
remaining flour. Mix only until evenly blended. BE CAREFUL NOT TO OVER MIX
BATTER. Spoon into prepared pan and bake 30 minutes on the lowest level of
your oven rack. Rotate cake moving the back to the front. Continue baking
until toothpick pulls out clean from the center about 30 minutes more.
Let cool in pan 5 minutes on a rack. Turn out on rack and cool before
serving. Tuesday Nite Ladies

Recipe by: Cookbook USA Posted to MCRecipe Digest V1 #738 by Gerald
Edgerton jerrye@wizard.com on Aug 12, 1997