“A simple chocolate cake served with bananas and whipped topping. a different kind of chocolate cake. but a very good one.” - by Anna Lombard
Ingredients
Adjust Servings
Original recipe yields 1 - 9x13 inch pan
Directions
- 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.
- 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.
- 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.
- Spread whipped topping over cooled cake and place sliced bananas on top. Store in refrigerator.
Nutrition
Amount Per Serving (24 total)
- Calories
- 234 cal
- 12%
- Fat
- 11.8 g
- 18%
- Carbs
- 31.5 g
- 10%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
"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 t..." See morehe 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."
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