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Polish Style Chocolate Cake

Polish Style Chocolate Cake

  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
Anna Lombard

Anna Lombard

A simple chocolate cake served with bananas and whipped topping. a different kind of chocolate cake. but a very good one.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 234 kcal
  • 12%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 31.5g
  • 10%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 108 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and baking powder. Set aside.
  2. In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then add the vanilla. Add the flour mixture alternately with the milk. Mix to combine.
  3. Pour batter into a 9x13 inch pan. Bake for 30 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow to cool.
  4. Spread whipped topping over cooled cake and place sliced bananas on top. Store in refrigerator.
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Reviews

naples34102
11

naples34102

3/12/2012

There were several things that appealed to me about this cake, not the least of which was that it called for 3/4 cup of unsweetened cocoa which told me this would be good and chocolaty. I also liked the butter and shortening combo, knowing I’d get the best of both - the incomparable flavor of the butter and the added moistness from the shortening. I did notice there was no salt in the recipe, so I added half a teaspoon, but it was not enough to help the surprising lack of flavor I found with this cake, in spite of the generous amount of cocoa. The bottom line is that this was a mildly chocolate cake, rather light in color, and not nearly as moist as I would have liked. It’s an ok cake but not something I’d consider making again. Perhaps it’s buttermilk, oil and/or coffee that are the deciding factors that make a chocolate cake moist and boldly chocolate. I did not use the frozen whipped topping or the bananas, choosing instead to use my own chocolate buttercream frosting.

dwaszak
6

dwaszak

10/30/2007

My family enjoyed this and we've had this on a number of occassions.

mauigirl
3

mauigirl

1/30/2012

This was a nice little chocolate cake. The bananas and some light whipping cream added a nice lightly sweet change from the usual sweet icing. Thanks for sharing Anna.

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