Almond Fudge Banana Cake Recipes

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BANANA CAKE WITH FUDGE FROSTING



Banana Cake with Fudge Frosting image

Homemade cake and frosting? It doesn't get any better!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 15

Number Of Ingredients 17

2 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup granulated sugar
1 cup butter or margarine, softened
2 eggs
1 teaspoon vanilla
1/2 cup buttermilk
1 cup mashed bananas (about 2 large)
1 cup granulated sugar
1/2 cup unsweetened baking cocoa
1/2 cup milk
1/4 cup butter or margarine
2 tablespoons light corn syrup
1 to 1 1/2 cups powdered sugar
1 teaspoon vanilla

Steps:

  • Heat oven to 350°F. Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening. In medium bowl, mix flour, baking soda, cinnamon and salt; set aside.
  • In large bowl, beat 1 cup sugar and 1 cup butter with electric mixer on high speed, scraping bowl occasionally, until fluffy. Beat in eggs and 1 teaspoon vanilla. Gradually beat in flour mixture alternately with buttermilk until smooth. Stir in bananas. Pour into pan.
  • Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.
  • Meanwhile, in 2-quart saucepan, mix 1 cup granulated sugar and the cocoa. Stir in milk, 1/4 cup butter and the corn syrup. Heat to boiling, stirring frequently. Boil 3 minutes, stirring occasionally; remove from heat. Beat in powdered sugar and 1 teaspoom vanilla with spoon until smooth and spreadable. Spread Fudge Frosting on cooled cake.

Nutrition Facts : Calories 390, Carbohydrate 55 g, Cholesterol 70 mg, Fat 3 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 290 mg

CHOCOLATE ALMOND FUDGE



Chocolate Almond Fudge image

Rich chocolate flavor in a creamy fudge enhanced by the crunchy, nutty flavor of almonds. Add this to a holiday dessert table for rave reviews.

Provided by Almond Breeze

Categories     Trusted Brands: Recipes and Tips     Almond Breeze

Time 2h15m

Yield 36

Number Of Ingredients 8

Cooking spray
2 pounds powdered sugar
1 cup unsweetened cocoa powder
½ teaspoon salt
½ cup Almond Breeze Vanilla almondmilk
¾ cup vegan buttery sticks, softened
¾ dash almond flavor
1 cup chopped almonds

Steps:

  • Line a 9-inch baking pan with foil; spray foil with cooking spray.
  • In large saucepan, mix powdered sugar, cocoa, and salt. Add almondmilk and buttery sticks. Cook over medium-low heat until buttery sticks melt and mixture is all moistened, stirring frequently. Cook and stir until mixture is smooth.
  • Remove from heat. Beat with spoon until mixture loses its shine, about 5 minutes. Stir in almond flavor and almonds.
  • Spread in pan. Cool completely, about 2 hours.

ALMOND FUDGE BANANA CAKE



Almond Fudge Banana Cake image

Make and share this Almond Fudge Banana Cake recipe from Food.com.

Provided by CoolMonday

Categories     Dessert

Time 1h50m

Yield 16-20 serving(s)

Number Of Ingredients 11

3 DOLE® Banana, peeled (extra-ripe medium)
1 1/2 cups sugar
1/2 cup margarine, softened
3 eggs
3 tablespoons amaretto liqueur or 1/2-1 teaspoon almond extract
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup Dole Almond, chopped, toasted & ground

Steps:

  • Mash bananas and set aside. Beat sugar and margarine until light and fluffy.
  • Beat in eggs, liqueur and vanilla.
  • Combine dry ingredients.
  • Stir in almonds.
  • Add to sugar mixture alternately with bananas.
  • Beat well.
  • Pour batter into greased 10-inch Bundt pan.
  • Bake in preheated 350°F oven 45 to 50 minutes or until toothpick inserted in center comes out almost clean and cake pulls away from side of pan.
  • Cool 10 minutes.
  • Remove cake from pan to wire rack to cool completely.
  • Drizzle glaze over top and down side of cake. Make 16-20 servings.

Nutrition Facts : Calories 224.8, Fat 9.2, SaturatedFat 1.8, Cholesterol 34.9, Sodium 246.8, Carbohydrate 33.9, Fiber 1.9, Sugar 21.8, Protein 3.8

ALMOND FUDGE CAKES



Almond Fudge Cakes image

I teach in a school with three to four teachers per grade. I bake this cake in small springform pans so that each group can grab a cake before school and divide it among themselves later. Sometimes I slice the cakes into three or four slices and fill one layer with strawberry preserves or cherry pie filling. -Carleen Johns, Brownwood, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 10 servings.

Number Of Ingredients 18

1 package chocolate cake mix (regular size)
1 cup sour cream
3/4 cup water
1/2 cup butter, softened
3 large eggs, room temperature
FILLING:
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1/2 cup heavy whipping cream, whipped
1 teaspoon almond extract
GLAZE:
1-1/2 cups confectioners' sugar
1 cup milk chocolate chips
1/2 cup butter, cubed
1/4 cup sweetened condensed milk
5 teaspoons heavy whipping cream
1 teaspoon vanilla extract
1 cup chopped almonds, toasted

Steps:

  • In a large bowl, combine the cake mix, sour cream, water, butter and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Spoon 1/2 cupfuls into 10 greased 4-in. fluted tube pans. Bake at 350° for 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, combine cream cheese and confectioners' sugar until creamy. Fold in whipped cream and almond extract; set aside., For glaze, in a large saucepan, combine the confectioners' sugar, chocolate chips, butter and milk. Cook and stir over medium heat until smooth. Remove from the heat. Stir in cream and vanilla., Cut each cake horizontally into two layers. Place each bottom layer on a serving plate; top with a 3 tablespoons filling. Replace tops. Spoon glaze over cakes; sprinkle with almonds.

Nutrition Facts : Calories 870 calories, Fat 53g fat (28g saturated fat), Cholesterol 178mg cholesterol, Sodium 603mg sodium, Carbohydrate 89g carbohydrate (68g sugars, Fiber 3g fiber), Protein 12g protein.

ALMOND FUDGE CAKE



Almond Fudge Cake image

People are amazed that this luscious, moist and tender cake is a light dessert. I love the rich chocolate flavor and fruity sauce. -Mike Pickerel, Columbia, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 18

4 egg whites
1 cup fat-free milk
3/4 cup water
1/2 cup unsweetened applesauce
1 teaspoon almond extract
1-3/4 cups all-purpose flour
1-1/2 cups sugar
3/4 cup baking cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 cup miniature semisweet chocolate chips
RASPBERRY SAUCE:
2 cups fresh or frozen raspberries, thawed
1 tablespoon sugar
1 teaspoon lemon juice
3/4 cup reduced-fat whipped topping
12 fresh raspberries

Steps:

  • In a large bowl, beat the egg whites, milk, water, applesauce and extract until well blended. In a small bowl, combine the flour, sugar, cocoa, baking powder, baking soda and salt; gradually beat into egg white mixture until blended (batter will be thin)., Pour into a 9-in. springform pan coated with cooking spray. Sprinkle with chips. Place pan on a baking sheet., Bake at 325° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 30 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Cool completely., For sauce, puree the raspberries in a blender; strain to remove seeds. Stir in sugar and lemon juice. Spoon sauce onto dessert plates; top with cake wedges. Garnish each with 1 tablespoon whipped topping and a raspberry.

Nutrition Facts : Calories 240 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 344mg sodium, Carbohydrate 51g carbohydrate (32g sugars, Fiber 3g fiber), Protein 5g protein.

TUNNEL OF FUDGE BANANA CAKE



Tunnel of Fudge Banana Cake image

An irresistible reimagining of a fudge-filled banana bread in the shape of a comforting Bundt cake. The best of all worlds!

Provided by Food.com

Categories     Candy

Time 1h5m

Yield 1 12-cup bundt cake

Number Of Ingredients 20

6 ounces semisweet chocolate
6 tablespoons heavy cream
2 tablespoons unsalted butter
2 tablespoons unsalted butter, softened
2 tablespoons unsweetened cocoa powder
3/4 cup unsalted butter, softened
1 cup granulated sugar
3/4 cup dark brown sugar
4 large eggs
1/2 teaspoon salt
1 teaspoon vanilla extract
3/4 teaspoon baking powder
1/2 cup vegetable oil
1/2 cup mashed banana (about 1 large)
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2/3 cup powdered sugar
3 tablespoons unsweetened cocoa powder
3 tablespoons whole milk
12 dried banana pieces, for decoration

Steps:

  • For the fudge filling:.
  • Finely chop the chocolate and place into a medium heat-proof bowl.
  • Heat the cream and butter in a small pot until the butter has melted and the cream is gently steaming.
  • Pour this over the chocolate in the bowl. Let sit for 5 minutes then gently stir until all the chocolate has melted.
  • Let this mixture cool at room temperature for 45-60 minutes, stirring occasionally, until thickened but still pipeable.
  • Prepare the pan:.
  • Preheat the oven to 350 degrees F.
  • Use the 2 tablespoons of softened butter and a pastry brush to coat a 12-cup bundt pan very well. Add the cocoa powder to the the pan, tilting and tapping the pan to coat as much of the inside as possible. Tap out any excess cocoa powder.
  • For the cake:.
  • In a large bowl, beat the butter, granulated sugar and dark brown sugar together until smooth. Beat in the eggs one at a time until smooth. Add the salt, vanilla, baking powder, vegetable oil and mashed banana and stir together until well-combined.
  • Add the flour and cocoa powder to the bowl and mix until just combined.
  • Scoop 3 cups of the cake batter into the prepared bundt pan. Spread out into an even layer.
  • Transfer the thickened, cooled fudge filling to a piping bag. Pipe the fudge filling in a thick ring all the way around in the centre of the batter.
  • Cover the fudge filling with the remaining cake batter and spread out evenly in the pan.
  • Bake for 35-40 minutes. The cake will look risen and dry on top. You won't be able to test this cake with a toothpick as the centre will still be gooey when the cake is finished baking, so you must ensure your oven is at the correct temperature.
  • Remove the cake from the oven and let cool for 20 minutes in the pan. Loosen the edges of the cake with a small spatula or butter knife, flip the cake out onto a wire rack and leave to cool completely.
  • For the frosting:.
  • In a small bowl, stir together the powdered sugar, cocoa powder and milk until smooth.
  • Spoon over the top of the cooled cake, letting it drip down the sides of the cake. Top with the dried banana chips and leave the icing to set for a few minutes before cutting into the cake.
  • Tools:.
  • 12-cup Nordicware Classic Bundt Pan (aka Anniverary Bundt Pan). Buy it now on Amazon: https://www.amazon.com/Nordic-Ware-12-Cup-Bundt-Pan/dp/B0000CFLM2.

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