Recipe - Chocolate Banana Split Streusel Cake

4 ounce Butter; softened
1 One half cup Granulated sugar
2 lg Ripe bananas; mashed
One half cup Firmly packed unsweetened
cocoa
1 teaspoon Vanilla extract
4 Eggs
2 cup Flour
1 teaspoon Baking powder
1 teaspoon Baking soda
One half teaspoon Salt
One half cup Sour cream

CHOCOLATE STREUSEL FILLING
4 tablespoon Butter; melted and cooled
One half cup Packed brown sugar
One half cup Flour; *SEE NOTE
6 ounce Semisweet chocolate chips
1 cup Chopped pecans
One half teaspoon Ground allspice; (I used
cinnamon)

GARNISH
Powdered sugar

*NOTE: I added approximately 2 t additional to make the streusel more
crumbly

CAKE:

1. Preheat oven to 350 degrees F. In large bowl beat together butter and
granulated sugar with an electric mixer on medium speed until well mixed, 1
to 2 minutes. With mixer on low, beat in bananas, cocoa and vanilla until
well blended. With mixer on medium, add eggs one at a time, beating well
after each addition.

2. Sift together flour, baking powder, baking soda and salt. Beat into
chocolate mixture alternately with sour cream just until well combined.

3. Spread 1/3 of batter evenly in well greased 12 cup bundt pan. Top with
One half of Chocolate Streusel Filling. Carefully spread One half of remaining batter
over filling. Top with remaining streusel, then remaining batter, spreading
evenly.

4. Bake 50 to 55 minutes, or until cake tester inserted in center comes out
clean. Let cool in pan 15 minutes, then unmold onto a rack and let cool
completely. Sift powdered sugar over top.

CHOCOLATE STREUSEL FILLING: In medium bowl, combine butter, brown sugar,
flour (use more if needed), chocolate chips, pecans and allspice. Mix until
thoroughly combined.

SOURCE: 365 Great Chocolate Desserts by Natalie Haughton p. 13 Harper
Collins, NY 1991 ISBN 0060165375

Recipe by: 365 Great Chocolate Desserts p. 13

Posted to JEWISHFOOD digest V97 #333 by Linda Shapiro lss@coconet.com on
Dec 25, 1997