Presents

"Banana Chocolate Ripple Cake"

Recipe Source: Best Ever Cakes and Pastries (Card 107) from Great American Recipes Cakes & Cheesecakes Recipe File Serving Size: Makes one 10 inch bundt cake

Amount Ingredient 1/2 cup butter or margarine 1 1/2 cups granulated sugar 2 eggs, separated 1 cup (2 medium) mashed bananas 1 teaspoon vanilla 1/2 cup sour cream 2 cups all purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon baking powder 3 packages or 3 squares premelted chocolate or unsweetened chocolate, melted   Powdered sugar

Preparation Instructions:

1. In a large bowl, cream butter and 1 cup sugar. Blend in egg yolks, bananas, vanilla and sour cream.

2. Combine the flour, baking soda, salt, and baking powder. Mix into creamed ingredients until smooth.

3. In a bowl, beat egg whites until frothy. At high speed, gradually add remaining 1/2 cup sugar until mixture holds firm peaks.

4. Fold egg white mixture into the cake batter until well blended.

5. Pour 1/3 of the cake batter into a buttered 10 inch bundt cake pan.

6. Knead 1 packet of chocolate until soft. Snip off one corner. Squeeze out chocolate onto cake batter in an irregular pattern. Top with another 1/3 cake batter. Repeat with second packet of chocolate. Top with remaining batter and chocolate.

7. Bake at 350 degrees for 50 to 55 minutes or until cake tests done. Cool in pan. Turn onto serving plate.

8. Sprinkle with powdered sugar.

Per serving: 240 calories; 3.3 g protein; 10.9 g fat; 34.9 g carbohydrates; 188 mg sodium.

Click here for a printable version of this recipe.

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