2 1/2 c. sugar
1 c. shortening or butter
1 c. sour cream
3 c. all-purpose flour
2 t. baking soda
6 very ripe bananas, mashed (2 1/2 c.)
1 T. vanilla extract
6 c. powdered sugar
1/2 c. cocoa powder
1/2 c. butter, softened
1/2 c. brewed, strong black coffee
Preheat the oven to 350°. Grease and flour three 9-inch cake pans and set aside. Cream together the sugar and shortening or butter. It will be dry and crumbly. Add the eggs and beat well. Mix in the sour cream. In a separate bowl, sift together the flour and baking soda. Add to the creamed mixture and beat well. Add the mashed bananas and vanilla extract and mix well. Divide evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Check the cakes partway through baking and swap the pans around in the oven, top to bottom, bottom to top. Cool a few minutes and remove from pans. Finish cooling on a wire rack.
This cake freezes very well if you’d like to bake it ahead of time to frost later. Wrap each layer in waxed paper and plastic wrap. There is no need to thaw before frosting the cake; it actually frosts quite nicely while the layers are still a bit frozen.
Frosting: Sift the powdered sugar and cocoa together into a large bowl. Add the softened butter and mix on very low speed until they are incorporated. Add the coffee and mix until smooth.
Tip: Icing Layer Cakes– Choose the smoothest layer for the top layer of the cake. To keep your plate clean while icing the cake, place four strips of waxed paper 1/2” under the cake, extending over the sides of the plate. Just pull them out when you’re finished. Put about 1/4” of frosting between each layer of cake. Frost the sides next, and the top of the cake last.
From Bill of Penzey’s Spices. We love their spices and have used them for over 16 years now.