It’s Friday and also Valentine’s Day , Wow I love it but I got tired of this snow.
My Grandma Susan decided to make this cake but with some red roses frosting let’s see what did she use …
1 cup sugar
1/2 cup brown sugar
1/2 cup butter, at room temperature
1 egg, plus 1 egg yolk
2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed, very ripe bananas
3/4 cup buttermilk
1 teaspoon vanilla
3/4 cup chopped walnuts
Preheat oven to 325˚F. Butter and flour two 8-inch cake pans.
Cream the sugar and butter in the bowl of a mixer until light and fluffy. Add the egg and yolk and mix until thoroughly combined.
Sift together the flour, baking powder, baking soda and salt. Gradually add to the butter mixture, beating until combined.
Add the bananas, buttermilk and vanilla. Blend with the mixer until the batter is smooth. Fold in the chopped walnuts.
Divide the batter between the prepared pans. Bake for 30 to 35 minutes or until a cake tester inserted into the center of the cake comes out clean.
Remove to a rack and cool cakes in pans for 15 minutes. Remove the cakes from pans and cool completely.
1/2 cup strong coffee, or 3 tablespoons espresso powder dissolved in 1/2 cup hot water
4 tablespoons butter
4 squares unsweetened chocolate, roughly chopped
4 cups confectioners sugar, sifted
2 teaspoons vanilla extract
1/3 cup finely chopped walnuts
Combine coffee, butter and chocolate in a medium heavy-bottomed saucepan. Heat over medium-low heat, stirring constantly until melted.
Remove from heat and gradually add the confectioners sugar, approximately a cup at a time, beating vigorously with a wooden spoon.
Continue to beat until the frosting thickens to spreading consistency, adding additional sugar if necessary.
Place one cake layer on a cake plate.
Using an offset spatula, frost the top. Top with remaining layer and frost top then sides.
Sprinkle walnuts on top of cake.
For Red Roses you can take ready red frosting or add red color to any frosting you like and decorate it..