For the Cake:
- 2 eggs
- 2 1/4 cups flour
- 1 1/2 cups sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mashed ripe banana (about 3)
- 3/4 cup buttermilk (I always substitute sour milk – milk+lemon juice)
- 1/2 cup butter
- 1 teaspoon vanilla
Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 8 inch round or one 9×13 inch cake pan(s).
In a large mixing bowl stir together flour, sugar, baking powder and soda, and salt. Add bananas, sour milk/buttermilk, butter, and vanilla. Beat with an electric mixer on low speed until combined. Add eggs; beat on medium speed for about two minutes. Pour batter into prepared pan(s).
Bake in a 350F oven for 25 to 30 minutes for round pans or 30 to 35 minutes for 9×13 pan, or until a toothpick inserted near the center comes out clean. Cool on wire rack (cake in round pans should be removed from pans after 10 minutes). Frost with frosting below after completely cooled.
For the Frosting:
- 1 cup butter, softened
- 1 cup unsweetened cocoa powder
- 9 cups powdered sugar
- 1/4 cup milk
- 2 teaspoons vanilla
- 2/3 cup boiling water
In a very large bowl, beat butter until smooth. Add cocoa powder and beat until combined. Gradually add 2 cups of the powdered sugar, beating well. slowly beat in the milk and vanilla. Gradually beat in the remaining powdered sugar. Add boiling water and beat for 1 minute on medium speed. If necessary, cool until mixture reaches spreading consistancy.
This frosts the top and sides of two 8 or 9 inch round cakes; cut recipe in half for a 9×13 sheet cake.