Where have you been?
And I worked at my first real job.
And I learned that people in positions of power are frequently very incompetent.
And I got oriented at the University of Texas, where I'll be going in the fall.
And I discovered The Noisettes' Wild Young Hearts Album. And I'm TOTALLY in love with it.
And what else?
I've started running.
And I reread Anne of Green Gables for the 18th time or something.
I discovered frozen yogurt. WIN.
Basically, I've been trying to squeeze all the luscious deliciousness out of summer. Which is a very good thing.
And I baked you a cake.
It was a Banana Cake with Chocolate Frosting. And strawberries on top.
Do you love me yet?
I love you.
Banana Cake with Chocolate Frosting
from Southern Cakes by Nancie McDermott
I love chocolate and bananas with all of my soul. Not kidding. This is so good and so rich and exactly what you didn't know you needed. It screams for a glass of milk or, if you're feeling exceedingly decadent, a scoop of vanilla ice cream. Also, it frosted beautifully. Seriously, the most perfect looking cake ever. I was so proud I decorated with strawberries.
For the Cake
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter
3 eggs, lightly beaten
1 teaspoon vanilla extract
1/2 cup buttermilk (see note)
1 1/2 cups mashed bananas (about 3 or 4 bananas)
Heat the oven to 350 F. Grease and flour two 9 inch round baking pans. Combine the flour, baking soda, baking powder, and salt in a medium bowl, and stir with a fork to combine well.
In a large bowl, combine the butter and sugar, and beat well, about 2 minutes. Add the eggs, one by one, and then the vanilla. Beat well for 2 to 3 minutes more, scraping down the bowl occasionally, until you have a smooth batter.
Using a large spoon or spatula, stir in half the flour just until it disappears into the batter. Stir in the buttermilk, and then the remaining flour, the same way. Quickly and gently fold in the mashed bananas, and then divide the batter between the 2 cake pans.
Bake at 350 F for 25 to 30 minutes, until the cakes are golden brown, spring back when touched lightly in the center, and begin to pull away from the sides of the pans.
Cool for 10 minutes in the pans on wire racks or folded kitchen towels. Then turn out onto wire racks or plates to cool completely, top side up. Frost cake.
Note: If you don't have buttermilk, stir 1 1/2 teaspoon of vinegar or lemon juice into 1/2 cup milk, and let stand 1o minutes.
1 cup butter, softened
4 1/2 cups confectioners sugar
1 1/4 cups baking cocoa
1/2 teaspoon vanilla extract
1/2 cup milk
In a large mixing bowl, cream butter. Gradually beat in confectioners sugar, cocoa and vanilla. Add enough milk until frosting reaches spreading consistency.
Note: This makes ALOT of frosting. It is also rich and very intensely chocolatey, and almost overwhelms the delicate banana flavor of the cake. Regardless, it's a really, really good frosting. I promise.