- 9 tablespoons (1 stick plus 1 tablespoon) butter or margarine, softened
- 1¼ cups sugar
- 2 eggs
- 1 ½ teaspoons lemon juice plus enough milk to equal ½ cup liquid
- 1 cup bananas, mashed
- 1 cup flour
- ½ cup cocoa, sifted
- ¼ teaspoon salt
- 1 teaspoon baking soda
In a bowl, cream the butter or margarine with the sugar. Beat in the eggs, then the lemon-milk mixture and bananas. In another bowl, stir together the flour, cocoa, salt and baking soda. Beat into the banana mixture. Turn the batter into a greased and flowered 8 x 10 inch pan. Bake the cake in a 350 degrees F oven for 35 minutes, or until it tests done with a toothpick. Transfer to a rack to cool.
Yield: 10 servings
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.