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(2 eggs)
Ingredients
- 2 cups sifted Swans Down Cake Flour
- 1 teaspoon soda
- 1/4 teaspoon salt
- 1/2 cup butter or other shortening
- 1 1/4 cups brown sugar firmly packed
- 2 eggs unbeaten
- 3 squares Baker’s Unsweetened Chocolate melted
- 1 cup milk
- 1 teaspoon vanilla
- 3 large bananas
- 2 cups cream whipped and sweetened
Directions
- Sift flour once, measure, add soda and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs, one at a time, beating well after each; then add chocolate and blend. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth.
- Add vanilla. Bake in greased pan, 10x10x2 inches, in moderate oven (325 degrees F.) 60 minutes, or until done. Cool.
- Cut 16 banana slices; dip in bittersweet coating, made by melting 2 additional squares of Baker’s Unsweetened Chocolate with 2 teaspoons butter. Let stand on waxed paper until set. Slice remaining bananas, and arrange on top of cake. Spread with whipped cream topping. Decorate with chocolate-dipped banana slices, arrnaging in 4 rows of 4 slices each. Cut cake in 2 1/2-inch squares.
(All measurements are level)
