Recipe - Banana-Mocha Cake

2 Very ripe bananas
1 teaspoon Instant powdered coffee
1 One fourth cup Allpurpose flour
2/3 cup Sugar
One fourth cup Cornstarch
3 tablespoon Powdered cocoa
1 teaspoon Baking soda
One half teaspoon Salt
1 Egg; lightly beaten
1/3 cup Vegetable oil
1 tablespoon Vinegar
1 teaspoon Vanilla

CREAMY MOCHA FROSTING
3 tablespoon Softened butter
1 One half cup Sifted confectioners' sugar
2 tablespoon Powdered cocoa
1 teaspoon Instant powdered coffee
One half teaspoon Vanilla

From: Felicia Pickering MNHAN063@SIVM.SI.EDU

Date: Sat, 13 Jul 1996 16:57:05 EDT
Preheat oven to 350 F. Grease and flour a 9 x 9 x 2inch pan. Slice
bananas into a blender. Cover and blend on high speed until smooth. Add
coffee and blend again to mix. In a large mixing bowl combine flour,
sugar, cornstarch, cocoa, baking soda, and salt. Stir with a fork to mix.
Make a well in center of dry ingredients. Add banana mixture, egg, oil,
vinegar, and vanilla. Stir with a fork to blend well. Pour into prepared
pan and bake for 30 minutes or until wooden toothpick inserted in center of
cake comes out clean. Remove pan from oven and allow to cool on a wire rack
for 10 minutes before reinverting the cake out of the pan onto the rack to
finish cooling. When cool add frosting.

Creamy Mocha Frosting: In a small mixing bowl using an electric mixer,
cream butter. Gradually add remaining ingredients and mix until smooth.

Yield: 9inch square cake

Recipe is from _The Banana Lover's Cookbook_ by Carol Lindquist.

EATL Digest 12 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.