10 IN CAKE PAN RECIPES

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CHOCOLATE & BANANA CAKE RECIPE | BBC GOOD FOOD



Chocolate & banana cake recipe | BBC Good Food image

Just one look at this chocolate and banana treat is enough to know it won't stay in the cake tin for long

Provided by Good Food team

Categories     Dessert, Dinner, Supper

Total Time 1 hours 35 minutes

Prep Time 20 minutes

Cook Time 1 hours 15 minutes

Yield Makes 1 large loaf cake

Number Of Ingredients 12

100ml sunflower oil, plus extra to grease
175g caster sugar
175g self-raising flour
½ tsp bicarbonate of soda
4 tbsp cocoa powder
100g chocolate chips or chunks
175g very ripe bananas
3 medium eggs, 2 separated
50ml milk
100g milk chocolate
100ml soured cream
handful dried banana chips, roughly chopped

Steps:

  • Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb loaf tin with baking parchment (allow it to come 2cm above top of tin). Mix the sugar, flour, bicarb, cocoa and chocolate in a large bowl.
  • Mash the bananas in a bowl and stir in the whole egg plus 2 yolks, followed by the oil and milk. Beat the egg whites until stiff. Quickly stir the wet banana mixture into the dry ingredients, stir in a quarter of the egg whites to loosen the mixture, then gently fold in the rest. Gently scrape into the tin and bake for 1 hr 10-15 mins, or until a skewer inserted comes out clean.
  • Cool in the tin on a wire rack. To make the icing, melt the chocolate and soured cream together in a heatproof bowl over a pan of barely simmering water. Chill in the fridge until spreadable. Remove cake from tin, roughly swirl icing over and scatter with the banana chips.

Nutrition Facts : Calories 502 calories, FatContent 27 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 63 grams carbohydrates, SugarContent 43 grams sugar, FiberContent 2 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.51 milligram of sodium

TURTLE BUNDT CAKE RECIPE - BETTYCROCKER.COM



Turtle Bundt Cake Recipe - BettyCrocker.com image

The beauty of the bundt is how easy and impressive it can be all at the same time! This one is no exception--a chocolate cake with caramel, pecans, and the surprise ingredient, chocolate pudding, mixed in for extra moistness, baked and topped with buttery caramel sauce, a rich chocolate glaze and chopped pecans completes this beautiful cake.

Provided by Betty Crocker Kitchens

Total Time 2 hours 50 minutes

Prep Time 15 minutes

Yield 16

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
1 box (4-serving size) Jell-O™ chocolate-flavor instant pudding & pie filling mix
1 cup water
1/2 cup vegetable oil
1/4 cup caramel topping
4 eggs
3/4 cup chopped pecans
3/4 cup Betty Crocker™ Rich & Creamy chocolate frosting (from 16-oz container)
1/4 cup caramel topping
1/4 cup coarsely chopped toasted pecans

Steps:

  • Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
  • In large bowl, beat cake mix, dry pudding mix, water, oil, 1/4 cup caramel topping and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in 3/4 cup pecans. Pour into pan.
  • Bake 38 to 40 minutes or until toothpick inserted in center comes out clean. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
  • Transfer cake to serving platter. In small microwavable bowl, microwave frosting uncovered on High 20 to 30 seconds or until thin enough to pour over cake. Pour over cake. Refrigerate about 30 minutes or until chocolate is set.
  • When ready to serve, pour 1/4 cup caramel topping over chocolate frosting; sprinkle with 1/4 cup pecans. Store loosely covered at room temperature.

Nutrition Facts : Calories 330 , CarbohydrateContent 41 g, CholesterolContent 45 mg, FatContent 3 , FiberContent 1 g, ProteinContent 3 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 410 mg, SugarContent 26 g, TransFatContent 0 g

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