Mrs Fields Chocolate Swirl Banana Cake Recipe 425

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MRS. FIELD'S CHOCOLATE SWIRL BANANA CAKE RECIPE - (4.2/5)



Mrs. Field's Chocolate Swirl Banana Cake Recipe - (4.2/5) image

Provided by HeatherS

Number Of Ingredients 12

Ganache:
2 1/2 cups all purpose flour
1 tsp baking soda
1 1/4 cup brown sugar, firmly packed
1/4 cup salted butter, softened
1/2 cup sour cream
1 1/2 cups mashed banana (about 3 large)
1 large egg
1 tsp real vanilla extract
3/4 cup (4 1/2 oz) semisweet chocolate chips, melted
1/2 cup heavy cream
2/3 cup (4 oz) semisweet chocolate, finely chopped

Steps:

  • Preheat oven to 375°F. Grease an 8 by 8 inch baking pan. In medium bowl, combine flour and baking soda. Mix well with a wire whisk. Set aside. Blend brown sugar and butter in a mixer. Scrape sides of bowl. Add sour cream, banana, egg and vanilla and beat at medium speed until smooth. Add the flour mixture and blend until just combined. Do not overmix. Gently fold in the melted chocolate and stir just until a marbled pattern develops. Pour batter into prepared pan. Bake 40-50 minutes at or toothpick inserted in center comes out clean. Cool in pan for 15 minutes, then invert the pan onto a rack and cool to room temperature. To prepare ganache: Scald cream in a small saucepan. Remove from heat and add chocolate. Cover pan with lid and set aside. After about 15 minutes, stir frosting until it is smooth. Transfer to a bowl and refrigerate until firm, about 30 minutes. Turn cake right side up onto a serving platter and frost liberally with the ganache.

CHOCOLATE BANANA SWIRL CAKE



Chocolate Banana Swirl Cake image

Make and share this Chocolate Banana Swirl Cake recipe from Food.com.

Provided by lisar

Categories     Dessert

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 14

2 tablespoons sugar
1/3 cup medium-finely chopped walnuts
1 -2 tablespoon softened unsalted butter
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, completely softened
1 1/4 cups sugar
3 very ripe bananas
2 teaspoons vanilla
3 large eggs
6 tablespoons buttermilk
4 ounces bittersweet chocolate, melted and cooled

Steps:

  • Position a rack in the middle of the oven and heat to 350.
  • In a small bowl, mix the sugar with the chopped walnuts.
  • Generously butter a large bundt pan and coat with the nuts and sugar, pressing the nuts with your fingers to help them stick. The pan sides will be coated and some of the nuts will fall to the bottom, that's fine.
  • In a medium bowl, whisk the flour, baking powder, baking soda and salt until well blended.
  • With an electric mixer, beat the butter, sugar, bananas and vanilla until well blended and the bananas are almost smooth, scraping down the sides of the bowl as needed.
  • Add the eggs one at a time, beating until just incorporated.
  • Remove the bowl from the mixer. With a rubber spatula alternately add half the flour mixture, all the buttermilk and the rest of the flour mixture, stirring until each addition is just blended.
  • Spoon half the batter into a medium bowl and gently stir in the melted chocolate until just combined.
  • With a large spoon, alternately add a scoopful of each batter to the prepared pan, working around the pan until all the batter is used.
  • Gently run a knife or the tip of a rubber spatula through the batter, once clockwise and once counterclockwise, to slightly swirl the batters.
  • Gently tap the pan on the counters to settle the ingredients.
  • Bake the cake until a pick inserted in the batter comes out with just a few crumbs sticking to it, about 40 minutes.
  • Let the cake cool in the pan on a wire rack for 15 minutes*.
  • Gently tap the sides of the pan on the counter to loosen the cake.
  • Invert the pan onto a rack, lift off the pan and let the cake cool completely.
  • *Be sure to follow the time guidelines for unmolding the cake. If you wait too long, it will stick to the pan; take it out too early and it might break into chunks.

Nutrition Facts : Calories 415.3, Fat 19.4, SaturatedFat 10.3, Cholesterol 103.5, Sodium 195.7, Carbohydrate 56.1, Fiber 1.9, Sugar 32.7, Protein 5.9

SECRET OFFICIAL MRS. FIELD'S CHOCOLATE CHIP COOKIE (HONEST!)



Secret Official Mrs. Field's Chocolate Chip Cookie (Honest!) image

This is the real recipe... I promise! I got it from a secret source and I would like to thank him/her for giving it to me. It's INCREDIBLE!! Crispy on the outside and chewy in the inside. To achieve this fantastic cookie, just follow the recipe accurately by measuring (not using the cups).Oh, and don't forget to review how your cookies went! PS:(Honest feedback so maybe I can improve it? haha...) How to soften butter. Cut the stick (or sticks) or butter lengthwise into halves. This will help the butter to soften quicker and evenly. Wait approximately 10 minutes (depending upon how hot your kitchen is). Then, with a finger, press gently on the butter. If it leaves an indent in the butter, the butter is soft enough to start whipping "creaming" it. How to brown butter Start melting butter over medium heat. Use a pan with a light-colored bottom so you can keep track of the color. Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will begin to foam. The color will progress from lemony-yellow to golden-tan to, finally, a toasty-brown. Once you smell that nutty aroma, take the pan off the heat and transfer the browned butter into a heat-proof bowl to cool.

Provided by poh_wesley

Categories     Drop Cookies

Time 35m

Yield 1 1, 1 serving(s)

Number Of Ingredients 13

1/2 cup softened butter
1/2 cup browned butter
2 1/4 cups flour
1 cup brown sugar
1/2 cup sugar
2 medium eggs, beaten
2 teaspoons vanilla
1/2 teaspoon milk
1/2 teaspoon water
1 teaspoon baking soda
1/2 teaspoon salt
12 ounces chocolate chips
1 cup chopped walnuts (optional)

Steps:

  • Directions:.
  • Cream sugars and butter.
  • Add the eggs, vanilla, milk and water into butter mixture until fully incorporated.
  • Whisk for about 30 seconds, until mixture is smooth and there are no lumps of sugar etc.
  • Let the mixture stand for 3 minutes, then whisk for another 30 seconds.
  • Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny.
  • Then mix in flour, baking soda, and salt; then chocolate chips and nuts (if using) until combined.
  • Chill in a refrigerator about a day.
  • Thaw the chilled dough for about 1 hour before baking. (Optional).
  • Set dough on an ungreased lightweight baking sheet and flatten.
  • Cook at 163 degrees C for about 15 minutes (estimate).
  • (Time may vary with oven and temperature of dough).
  • Cookies will be very soft when taken from oven. Carefully lift with spatula and place on rack to cool. Serve! :).

Nutrition Facts : Calories 5659.1, Fat 297.4, SaturatedFat 180.2, Cholesterol 815.8, Sodium 4274.8, Carbohydrate 749.8, Fiber 27.7, Sugar 500.9, Protein 56.7

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