lumicero/recipes-ing2inst huggingface dataset:
Title: Peanut Butter Balls
Ingredients:
- 2 1/3 confectioners' sugar
- 1 graham cracker crumbs
- 1/2 unsalted butter
- 3/4 chunky peanut butter
- 10 bittersweet chocolate
- 2 salted peanuts
- 2
Instructions:
1. IN a large bowl, stir together the confectioner's sugar and graham cracker crumbs. Add the butter and peanut butter and work with a wooden spoon or with your hands until thoroughly combined. POrtion the dough into 60 1-inch balls and place them on parchment-lined roll pans.
2. Combine the chocolate and vegetable oil in a medium heat-proof bowl. PLace the bowl over a medium saucepan filled with simmering water and slowly melt the chocolate, stirring occasionally. When the chocolate is melted, remove it from the heat, but keep the bowl over the pot of water. Place about 1/2 cup o the chopped peanuts in a low flat dish, such as a pie plate.
3. Using a chocolate dipping fork, or a 2 prong fork, dip one ball at a time into the melted chocolate. Tap the fork gently on the side of the bowl to help drain the chocolate from the cookie. The coating should be thin. ROll the dipped cookie in the chopped peanuts, and coat it evenly. Remove the cookie with a 2 prong fork and place it back on the jelly roll pan to set. Repeat with the remaining cookies, adding peanuts as needed. If the chocolate begins to thicken, return the pan to the stove and heat until the chocolate thins to the proper consistency. Let air dry on the cookie sheets.
4. Store in an airtight container layered between strips of wax paper, and refrigerate for up to 3 weeks These cookies may be frozen.
Title: Halwa Dessert
Ingredients:
- 3/4 sugar
- 2 water
- 1/2 farina
- 1/2 ghee
- 1/4 sultana
- 1/2 saffron
- 1
Instructions:
1. Boil the sugar, water and saffron together to make a light syrup, set aside.
2. Melt the ghee or butter in a deep pan over medium heat, blending in the farina and stirring constantly so that the mixture will not burn.
3. Add the sultanas and almonds.
4. Within 3 or 4 minutes, the mixture should be a light brown.
5. Add the saffron syrup (use caution as it will splatter) and continue stirring constantly.
6. Turn the heat to its highest and cook quickly until the mixture is the consistency of mush and the ghee just begins to separate.
7. Remove from heat immediately, and allow to cool.
8. Serve hot or warm as a dessert.
Title: Velvety Almond Fudge Cake
Ingredients:
- 1 1/2 chocolate chips
- 1 chocolate fudge instant pudding mix
- 1 butter
- 1 water
- 2 powdered sugar
- 2 vanilla
- 2 eggs
- 1 sour cream
- 1/2 water
- 4 vanilla
- 1
- 1/2
- 1/4
- 1/2
Instructions:
1. Cake: Sprinkle 1/2 cup of almonds on bottom of well-greased 10" tube pan.
2. Set aside remaining almonds and chocolate chips.
3. Measure remaining ingredients into mixer bowl.
4. Blend; then beat at medium speed 4 minutes.
5. Stir in chips and almonds.
6. Pour into pan; bake at 350°F.
7. for 70 minutes, or until cake begins to pull away from sides of pan.
8. Do not underbake.
9. Cool in pan 15 minutes.
10. Remove and finish cooling on rack.
11. Frost with Cocoa Glaze.
12. Garnish with a few almonds.
13. Glaze: Melt butter in a saucepan.
14. Stir in cocoa and water.
15. Cook stirring constantly until mixture thickens.
16. Do not boil.
17. Remove from heat.
18. Whisk in powdered sugar gradually.
19. Stir in vanilla.
20. Add water 1/2 t.
21. at a time until your reach desired consistency.
Title: Sugar 'N' Spice Apple-Nut Cake
Ingredients:
- 4 butter
- 1 sugar
- 1 egg
- 1 flour
- 1 baking soda
- 1 cinnamon
- 1/2 nutmeg
- 1 salt
- 1 vanilla
- 2 apples
- 1/2
Instructions:
1. Cream butter and sugar; add egg; sift in dry ingredients.
2. Add vanilla, nuts, and apples.
3. Bake in 8" square pan for 35-40 minutes.
4. Serve with topping of whipped cream or ice cream.
5. Mrs Harold T. Cook
Title: Chocolate Cream Pie
Ingredients:
- 10 chocolate graham crackers
- 2 butter
- 1 cornstarch
- 1/4 half-and-half
- 1/4 granulated sugar
- 2 1/2 butter
- 3/4 vanilla extract
- 2 chocolate curls
- 2
- 1
- 1 1/2
Instructions:
1. Crust: Heat oven to 350 degrees F.
2. Coat a 9 inch pie pan or plate with nonstick spray.
3. Process graham crackers in food processor until finely ground.
4. Add butter; pulse until coarse crumbs form.
5. Add egg white, pulse until evenly moistened.
6. Press crumb mixture evenly and firmly over bottom and sides of prepared pan.
7. Bake 8 minutes; cool on wire rack.
8. For filling, in bowl, whisk cocoa powder and cornstarch; whisk in 1 1/2 cups of the half and half.
9. In saucepan, heat remaining 1 cup half and half and the sugar over medium heat, stirring until sugar is dissolved.
10. Whisk in cocoa mixture and melted chocolate.
11. Cook, stirring, until filling begins to bubble; continue to cook, whisking, until very thick, about 2 minutes longer.
12. Off heat, whisk in butter and vanilla.
13. Spread filling in crust.
14. Place plastic wrap onto suface of filling; refrigerate at least 4 hours.
15. To serve, remove plastic wrap; spread whipped topping over filling.
Title: Elsie's Pistachio Dessert
Ingredients:
- 1 flour
- 1/2 butter
- 1/2 pecans
- 8 walnuts
- 1 cream cheese
- 1 powdered sugar
- 2 Cool Whip
- 2 1/2 instant pistachio pudding mix
- milk
Instructions:
1. Mix flour, butter and pecans together and press into a 9x9 pan and bake at 375. Remove from oven and let cool.
2. Cream together the cream cheese, powdered sugar then add in 1 c of Cool Whip. Spread over the cooled crust.
3. Prepare the 2 pkgs of pudding as per package directions using the 2 1/2 c of cold milk. Spread on top of the cream cheese layer.
4. Top the pudding layer with a layer of Cool Whip. Then sprinkle a light layer of pecans over the top.
5. Chill well (1 hour) or freeze for later.
Title: Mocha Creme Parfaits!
Ingredients:
- 14 light coconut milk
- 2 instant espresso powder
- 4
- 1
- 8
Instructions:
1. Place pudding and espresso powder into a mixing bowl. Combine well using a wire whisk.
2. Combine the coconut milk, fat-free Half & Half, as well as coconut extract in a separate bowl. Stir to combine.
3. Slowly whisk the liquid into the pudding. Whisk well to combine all. You could also use a hand mixer for this.
4. Let sit for 5 minutes.
5. Now divide among 8 pretty glasses or dessert bowls.
6. Stir about 1 tsp coconut extract into your thawed "cool-whip-free" and garnish the tops of your desserts. You may sprinkle with some shaved chocolate or cocoa. Enjoy, this wonderful dessert. Ingrid/koechin.
7. PS; It will not let me put in the Coconut milk. This is 1 can (14 ounces) :-).
Title: Peanut Butter Clusters
Ingredients:
- 1 sugar
- 1 chunky peanut butter
- 1 egg
- 1 vanilla
- 1/2 graham cracker crumbs
- 1/4 brown sugar
- 2
Instructions:
1. Preheat oven to 350°F.
2. Mix all ingredients except 1 teaspoon of brown sugar. Cook on top shelf.
3. After cooking, sprinkle 1 teaspoons of brown sugar on top. Sprinkle on before hardening.
Title: Weight Watchers Sour Cream Sugar Cookies
Ingredients:
- 1 1/2 flour
- 1/2 baking powder
- 1/4 salt
- 1/4 ground nutmeg
- 2/3 sugar
- 1/4 light butter
- 1 vanilla extract
- 3/4 reduced-fat sour cream
- 1/4 confectioners' sugar
- 1 water
- 2 lemon zest
- 1
Instructions:
1. Combine the flour, baking powder, salt and nutmeg in a medium bowl and set aside.
2. Beat the sugar and butter until light and fluffy using an electric mixer on high speed.
3. Beat in the egg white and the vanilla.
4. Slowly add the flour mixture and the sour cream alternately and beat until just blended.
5. Shape into a disk, wrap and refrigerate until firm, at least 1 hour.
6. Preheat oven to 350 degrees.
7. Spray 2 large baking sheets with nonstick spray.
8. Set a large rack over a sheet of wax paper.
9. On a lightly floured surface, roll the dough to a thickness of 1/4 inch.
10. Using a 2 1/2 inch leaf-shaped cookie cutter, cut out the cookies rerolling the scraps to make a total of 28 cookies.
11. With a spatula, place the cookies 1/2 inch apart on the baking sheets.
12. Bake until the cookies are lightly browned at the edges, 12-15 minutes.
13. Transfer the cookies to the rack and cool completely.
14. To make the frosting, combine all the ingredients except the colored sugar (if using) in a bowl.
15. Use a spoon to drizzle the frosting over the cookies and sprinkle with colored sugar.
16. Let stand until the frosting is set, about 20 minutes.
Title: Goldcake
Ingredients:
- 7 butter
- 1 margarine
- 6 sugar
- 1 lemon, zest of
- 2/3 milk
- 1 2/3 flour
- 1 baking powder
Instructions:
1. Grease an 8 cup baking pan and dust with flour.
2. Preheat the oven to 340°F.
3. Cream butter (margarine) and sugar.
4. Add the yolks, one at a time.
5. Add the lemon zest.
6. Sieve the flour and baking powder.
7. Add flour and milk.
8. Bake for 60 minutes.
Title: Brandied Apple Cheesecake Cake
Ingredients:
- 1 apple cider
- 1 sour cream
- 1/2 cream cheese
- 1 eggs
- 3 lemon juice
- 1 apples
- 1/2 powdered sugar
- 2 butter
- 3/4 vanilla
- 1 apple cider
- 1/4
- 1 -2
Instructions:
1. Heat oven to 350°F Grease and flour 12-cup Bundt® pan.
2. Combine all cake ingredients except apples in large bowl. Beat at low speed, scraping bowl often, 2 minutes. Increase speed to medium; beat 2 minutes or until well mixed. Stir in apples. Pour batter into prepared pan.
3. Bake for 45 to 50 minutes or until toothpick inserted near center comes out clean. Cool on wire rack 15 minutes. Loosen cake edges with knife. Invert onto serving plate; cool completely.
4. Meanwhile, combine all glaze ingredients except apple cider in small bowl. Stir in enough apple cider for desired glazing consistency. Drizzle over cooled cake.
Title: Hot Fudge Swirl Cake
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/4 vanilla
- 3
- 1/2
- 1
Instructions:
1. Preheat oven to 350*F.
2. Grease and flour a 15x10x1" baking pan.
3. In a large bowl, combine the cake mix, water, oil, and eggs; beat with an electric mixer on low speed until moistened.
4. Beat for 2 minutes on medium speed; stir in the chocolate chips.
5. Spread batter evenly into the prepared pan; bake for 18-28 minutes, or until the cake springs back when touched lightly in the center.
6. Cool for 5 minutes on a wire rack.
7. Gently spoon and spread 1 1/4 cups of the warm fuge sauce evenly over the cake; cool for 1 hour, or until completely cooled.
8. Carefully spoon the frosting over the fudge sauce; spread evenly to the edges.
9. Spoon the remaining 1/4 cup fudge sauce in tsp.
10. over the frosting; swirl slightly to marble.
Title: Banana Chocolate Cupcakes
Ingredients:
- 3 white flour
- 1 baking powder
- 1/4 salt
- 1/4 nutmeg
- 1/2 butter
- 1 sugar
- 2 eggs
- 1 light cream cheese
- 3 1/2 light cream cheese
- 3/4 powdered sugar
- 1 banana
- 1
- 2
- 2/3
- 1
Instructions:
1. Preheat the oven to 325°F Insert liners into medium cupcake pans.
2. Prepare cupcakes: in a bowl, sift flour, baking powder, salt and nutmeg.
3. Place butter and sugar in mixing bowl, beating with the mixer's flat beater on medium speed until mixture is light and airy.
4. Reduce speed to low, add eggs one at a time, mixing well.
5. Add half the flour mixture (prepared in step 2), banana purée and then remaining flour mixture.
6. Finally, add chocolate shavings and stir.
7. Fill the cupcake liners two-thirds full.
8. Bake for 20-25 minutes, or until cupcakes are springy to the touch and a toothpick inserted in cupcake's center comes out clean.
9. Remove from oven and cool on wire for 10 minutes.
10. Prepare frosting: in an electric mixer, beat cream cheese for about 2 minutes, untill cheese is soft and smooth. Add powdered sugar and banana liqueur. Continue beating mixture until frosting is smooth.
11. With a spatula, spread frosting on each cooled cupcake, garnish with sliced bananas and chocolate shavings.
Title: Country Time Lemonade Cookies
Ingredients:
- 1 butter
- 3/4 sugar
- 3/4 egg
- 1 vanilla
- 1 lemon zest
- 1/2 flour
- 1 flour
- 2 3/4 baking soda
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Cream butter, sugar and lemonade mix.
3. Add egg, vanilla, lemon extract, lemon zest and lemon juice and mix well.
4. Add flour and baking soda and mix.
5. Roll dough into teaspoons size balls place on cookie sheet.
6. Bake for 10 to 12 minutes.
7. You may roll dough balls in sugar before baking or when cooled if desired.
8. They are also good with a glaze of powdered sugar and milk.
9. Great either way.
Title: Almond Drops
Ingredients:
- 1/4 almond paste
- 1/3 butter
- 1 salt
- 5 sugar
- 3/4 flour
- 1/2
Instructions:
1. Preheat oven to 450 degrees.
2. Grease and flour cookie sheets.
3. Cream almond paste with melted butter.
4. Beat egg whites with salt until they form soft peaks.
5. Add sugar, a tablespoon at a time.
6. Continue beating until peaks are very firm.
7. Fold into the almond paste mixture, adding flour and almonds.
8. Fit a pastry bag with a number seven tube.
9. Drop small round of batter on cookie sheets,spacing 1 inch between.
10. Bake 5-8 minutes until edges of cookies are golden brown.
Title: Chocolate Cheese Ball
Ingredients:
- 1 cream cheese
- 1/2 butter
- 1/2 vanilla
- 3/4 powdered sugar
- 2 brown sugar
- 1 pecans
- chocolate graham cracker
Instructions:
1. Soften cream cheese and butter.
2. Mix together with vanilla until fluffy. Gradually mix in sugars until blended well. Stir chocolate chips.
3. Refrigerate in bowl for 2- 2 ½ hours.
4. Roll into a ball and roll in chopped pecans.
5. Serve on a plate with chocolate graham crackers.
Title: Pastry from Glenn's Cookbook
Ingredients:
- 5 flour
- 1 salt
- 1 baking powder
- 1 egg
- 1 lemon juice
- 1
Instructions:
1. mix first 3 ingredients.
2. cut in lard until coarse meal.
3. 1 egg in measuring cup.
4. add the 1 tablespoon lemon juice to measuring cup.
5. add water to measuring cup to make 1/4 cup liquid.
6. add to dry ingredients & mix.
7. Do not stir.
8. roll out to desired thickness on well floured pastry cloth or wax paper.
9. Roll out and use immediatly,
10. Keep frozen, or refrigerate for several weeks.
Title: Mama Neely's Sock It to Me Cake
Ingredients:
- 2 brown sugar
- 2 ground cinnamon
- 1 pecans
- 1 1/2 confectioners' sugar
- 2 milk
- 2 lemon juice
- 1 eggs
- 4 sour cream
- 1 water
- 1/3 sugar
- 1/4 all-purpose flour
- 1/4
- 2
Instructions:
1. For filling:.
2. For streusel filling, combine all ingredients and set aside. Blend glaze ingredients and set aside.
3. For cake:.
4. Preheat oven to 375 degrees F.
5. Combine cake mix, eggs, sour cream, oil, water, sugar and flour in a large mixer bowl. Beat at medium speed for 3 minutes with electric mixer. Pour 1/2 of batter into a greased 13 by 9-inch pan. Sprinkle streusel filling on top and swirl the filing. Spoon remaining batter evenly over filling. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 25 minutes invert onto serving plate, cool completely.
6. For glaze:.
7. Combine sugar, milk and lemon juice in bowl. Whisk until smooth. Drizzle over cake.
Title: Quick and Easy Raspberry Coulis With Molten Lava Truffle Cakes
Ingredients:
- 2 red raspberries
- 1/2 icing sugar
- 1 fresh lemon juice
- 1 baking mix
- 1/4 unsalted butter
Instructions:
1. In blender, purée raspberries and their juices, sugar and lemon juice until smooth. Pour through a fine-mesh sieve set over a bowl. Using rubber spatula, press purée through sieve. Discard solids. Refrigerate coulis.
2. Preheat oven to 425°F (220°C). Generously butter six ¾-cup (175 mL) ramekins.
3. In bowl, combine cake mix, eggs and melted butter. Using wooden spoon, stir for 30 seconds to moisten. Scrape side of bowl. Stir for 1 minute. Batter will be very thick. Spoon evenly into prepared ramekins. Place ramekins on baking sheet. Bake in centre of oven for 8 to 9 minutes or until edges are set but centre is still soft. Remove from oven and let stand for 5 minutes.
4. Spoon 2 tbsp (25 mL) coulis onto each of six dessert plates. Carefully invert one cake onto each of the plates. Dust with icing sugar and garnish with a mint sprig, if desired. Save remaining coulis to drizzle over ice cream or yogurt.
Title: Shortbread Cookies With Truvia
Ingredients:
- 1 unsalted butter
- 18 artificial sweetener
- 1 egg
- 1 1/2 all-purpose flour
- 1/3 cornstarch
- 1/4 salt
- 1 cornstarch
- artificial sweetener
Instructions:
1. Assemble all ingredients; preheat oven to 350°F.
2. In a large mixing bowl with paddle attachment, place butter, Truvia231 natural sweetener and egg.
3. Cream together ingredients for 1½ minutes, set aside.
4. In a medium bowl blend flour, cornstarch and salt together.
5. Fold dry ingredient mixture into the creamed butter batter.
6. Using a large spoon portion dough unto parchment lined cookie sheet; spacing approximately 1½ -2” apart.
7. Flatten cookies gently with the bottom of a glass dipped into the 2nd cornstarch.
8. Bake in oven for 10-12 minutes or until edges of cookies are light golden brown.
9. Place cookie sheet on cooling rack for 20- 30 minutes before removing cookies.
10. Optional garnish: Dust cookies with powdered Truvia231 natural sweetener.
Title: Gluten Free Peach Crisp
Ingredients:
- 6 lemon juice
- 1 vanilla extract
- 1 arrowroot
- 3 sea salt
- 1 1/2 baking soda
- 1
- 1/2
- 1/4
Instructions:
1. Place peach slices in a large bowl, sprinkle with lemon juice, vanilla and arrowroot; toss to incorporate all ingredients.
2. In a smaller bowl, combine almond flour, salt, baking soda, grapeseed oil and agave for topping.
3. Place peach mixture in a 3 quart baking dish.
4. Crumble topping over peaches.
5. Bake covered at 350° for 1 hour, until peach juice is bubbling; remove cover and bake a few more minutes until topping is golden brown.
6. Serve.
Title: Caramel Apple Crisp
Ingredients:
- 3 old fashioned oats
- 2 all-purpose flour
- 1 1/2 brown sugar
- 1 cinnamon
- 1 butter
- 8 tart apples
- 1 apple cider
- 1
Instructions:
1. Preheat oven to 350* F. Grease a 13x9x2 inch baking dish.
2. In a large mixing bowl, combine oats, flour, brown sugar, and cinnamon. Cut butter into mixture until crumbly.
3. Press half of the oat mixture into the baking dish. Top with half of the apples, half of the caramels, and 1 cup oat mixture. Repeat layers. Pour 1/2 c cider over top.
4. Bake, uncovered, at 350* F for 30 minutes. Drizzle with remaining cider. Bake an additional 15-20 minutes or until apples are tender.
Title: Icing-in-the-Cake Cake
Ingredients:
- 4 eggs
- 1 water
- 1/2
- 1
Instructions:
1. Mix all together with mixer.
2. Bake in a well-greased bundt pan at 375 for 45-55 minutes.
3. Cool 20 minutes before turning out on cake plate.
Title: Ho Ho Cake
Ingredients:
- 1 eggs
- 3 flour
- 1/2 milk
- 5 margarine
- 1 1/2 vegetable shortening
- 1/2 sugar
- 1/2 margarine
- 1 egg
- 1/2 vanilla extract
- 1 confectioners' sugar
- 3
- 1
- 1 1/2
Instructions:
1. Grease a 10 1/2-by-14-by-2-inch pan and set aside.
2. Prepare cake mix as instructed on the box using the egg and oil.
3. Spread into reserved pan and bake in a preheated 350-degree oven for 20 minutes.
4. Remove from oven and place pan on a wire rack and let cake cool completely in the pan.
5. Prepare filling: Place flour in a small saucepan.
6. Slowly add milk, stirring until mixture is smooth.
7. Place pan over medium heat and cook, stirring constantly, until mixture is thick, about 10 minutes.
8. Place flour-mixture in a bowl, cover surface with plastic wrap and refrigerate until cool, about 2 hours.
9. In a bowl of an electric mixer, combine the cooled flour mixture, margarine, vegetable shortening and sugar.
10. Beat on high speed until light and fluffy, 7 to 8 minutes.
11. Spread evenly over top of cake and chill until filling is somewhat firm, about 2 hours.
12. Prepare icing: In a large bowl of an electric mixer, combine melted margarine, egg, melted chocolate, 2 1/2 tablespoons hot water and vanilla.
13. Beat on medium speed until blended.
14. Slowly add confectioners' sugar, beating until smooth.
15. Smooth icing over cake, taking care not to disturb the filling.
16. Chill until ready to serve.
Title: Triple Chocolate Cake
Ingredients:
- 1 1/2 light brown sugar
- 1 1/2 unbleached flour
- 1/2 baking soda
- 1 1/2 baking powder
- 3/4 salt
- 1/4 buttermilk
- 3/4 eggs
- 3/4 vanilla
- 1/3 dark chocolate
- 2 unsalted butter
- 2 cream cheese
- 1 vanilla
- 5 heavy cream
- 5 unsalted butter
- 1/2
- 1/4
- 1
- 1/2
- 1
- 5
Instructions:
1. Preheat oven to 350.
2. Prepare three 8 inch cake pans with oiled parchment paper cut to fit the bottoms of the pan. Set aside.
3. Combine sugar, flour, cocoa, baking powder, soda and salt in the bowl of a mixer and whisk on low to combine, making sure it's lump free. Add the coffee, buttermilk, oil, eggs and vanilla and mix on medium low for 2 minutes, stopping to scrape down the sides. The batter will be pourable.
4. Divide the batter among the three pans and bake for about 15 minutes or until an inserted toothpick comes out clean. Let the cakes cool before removing them from the pans and cool completely on a wire rack. Remove parchment paper before assembling.
5. Cake layers can be be made up to 2 days in advance, wrapped well in saran wrap and refrigerated.
6. Next prepare cake filling. Melt the milk and dark chocolate over low heat and stir until smooth. Cool 10 minutes. Cream together the butter, cream cheese and vanilla. Mix the cooled chocolate into the creamed mixture.
7. Next prepare the ganache by heating the cream and butter to just before the scalding point. Pour the cream over the chopped chocolate and let rest for 3 minutes, then whisk gently(to avoid incorporating air as much as possible) until melted and smooth. Cool slightly.
8. To assemble the cake, place one of the cake layers on a cooling rack with a large baking sheet underneath to catch the drips. Evenly spread half the filling over the layer, then position a second layer on top. Repeat with remaining filling saving a small amount to spread over the top and to fill in the sides and make it smooth. Position the top layer over the filling and chill 10 minutes. Next, slowly pour the warm ganache over the entire cake while carefully spreading it with a large metal icing spatula to make a smooth surface. Carefully transfer the cake onto a plate and into the fridge to set. May add chocolate curls etc. on top. And there you have it :).
Title: Chocolate Banana Cake
Ingredients:
- 3/4 butter
- 1 granulated sugar
- 3 eggs
- 1 1/2 vanilla
- 1/2 sour cream
- 3 cake-and-pastry flour
- 1 1/2 baking soda
- 4 chocolate
- 1 1/2 vanilla
- 3
- 10
- 1
Instructions:
1. Cake: In bowl, cream butter with sugar until fluffy. Beat in eggs, one at.
2. a time, then vanilla. Beat in sour cream. Combine flour, baking soda, and.
3. chocolate; add in 3 additions to creamed mixture alternately with 2 additions of.
4. bananas, mixing just until flour is incorporated. Spoon into 2 greased.
5. 8-1/2-inch (2.25 L) springform pans, smoothing tops.
6. Bake in 350F (180C) oven for 35 to 40 minutes or until top springs back.
7. when touched. Let cool on rack for 20 minutes. Remove sides of pans; let cool.
8. completely.
9. Chocolate Icing: In saucepan, bring half of the cream to boil; pour over.
10. chocolate in bowl, whisking until melted. Add vanilla. Refrigerate until.
11. chilled, 1 hour, whisking often.
12. On medium speed, beat chocolate mixture just until ridges hold shape. Beat.
13. remaining cream just until soft peaks form; gently fold into cake mixture. With.
14. serrated knife, slice cakes in half horizontally. Place a top layer, cut side.
15. up, on plate. Spread top with 3/4 cup (175 mL) icing; cover with single layer of.
16. bananas, leaving 1/2-inch (1 cm) border. Cover with 1 bottom cake layer, cut.
17. side down; repeat with icing and bananas.
18. Repeat with remaining top layer, cut side up, and some of the icing and.
19. bananas. Top with remaining cake layer, cut side down.
20. Using palette knife, cover cake smoothly with remaining icing. Refrigerate.
21. until firm, about 1-1/2 hours.
22. Refrigerate until firm, about 40 minutes, or up to one day. To serve,.
23. drizzle melted chocolate with fork over remaining bananas; let set. Arrange on.
24. cake. Slice with serrated knife.