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Devil's Food Cake With Caramelized Bananas

 
One serving costs about $0.81

$0.81 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

16 dessert
spoonacular Score:37%

Spoonacular Score: 37%

 

The recipe Devil's Food Cake With Caramelized Bananas can be made in approximately 45 minutes. This recipe serves 16 and costs 81 cents per serving. This dessert has 338 calories, 5g of protein, and 20g of fat per serving. If you have whipped cream, egg white, brown sugar, and a few other ingredients on hand, you can make it. 1 person has made this recipe and would make it again. It is brought to you by Foodista. Overall, this recipe earns a rather bad spoonacular score of 27%. If you like this recipe, take a look at these similar recipes: Devil's Food Cake, Devil’s Food Cake, and Devil's Food Cake.

Cream Sherry, Alcoholic Drink, and Ingredient are my top picks for Devil's Food Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
0.75 tsps
0.75 tsps baking powder
baking powder
0.5 tsps
0.5 tsps baking soda
baking soda
1 cups
1 cups light brown sugar
light brown sugar
1 cups
1 cups light brown sugar
light brown sugar
0.75 cup
0.75 cup buttermilk
buttermilk
1 cup
1 cup cake flour
cake flour
1 Tbsp
1 Tbsp light corn syrup
light corn syrup
1 large
1 large egg
egg
1 large
1 large egg white
egg white
0.5 cup
0.5 cup flour
flour
0.5 cup
0.5 cup granulated sugar
granulated sugar
3 Tbsps
3 Tbsps heavy cream
heavy cream
0.5 cup
0.5 cup mayonnaise
mayonnaise
0.5 cup
0.5 cup pecans
pecans
1.5 cups
1.5 cups pecans
pecans
0.25 tsps
0.25 tsps salt
salt
2 Tbsps
2 Tbsps unsalted butter
unsalted butter
1 cup
1 cup unsweetened cocoa powder
unsweetened cocoa powder
0.5 tsps
0.5 tsps vanilla extract
vanilla extract
0.5 cup
0.5 cup water
water
0.75 cup
0.75 cup water
water
some
some whipped cream
whipped cream
3
3  to 4
to 4
3
3  to 4
to 4
0.75 tsps baking powder
0.75 tsps
baking powder
0.5 tsps baking soda
0.5 tsps
baking soda
1 cups light brown sugar
1 cups
light brown sugar
1 cups light brown sugar
1 cups
light brown sugar
0.75 cup buttermilk
0.75 cup
buttermilk
1 cup cake flour
1 cup
cake flour
1 Tbsp light corn syrup
1 Tbsp
light corn syrup
1 large egg
1 large
egg
1 large egg white
1 large
egg white
0.5 cup flour
0.5 cup
flour
0.5 cup granulated sugar
0.5 cup
granulated sugar
3 Tbsps heavy cream
3 Tbsps
heavy cream
0.5 cup mayonnaise
0.5 cup
mayonnaise
0.5 cup pecans
0.5 cup
pecans
1.5 cups pecans
1.5 cups
pecans
0.25 tsps salt
0.25 tsps
salt
2 Tbsps unsalted butter
2 Tbsps
unsalted butter
1 cup unsweetened cocoa powder
1 cup
unsweetened cocoa powder
0.5 tsps vanilla extract
0.5 tsps
vanilla extract
0.5 cup water
0.5 cup
water
0.75 cup water
0.75 cup
water
some whipped cream
some
whipped cream
3  to 4
3
to 4
3  to 4
3
to 4

Equipment

hand mixer
hand mixer
food processor
food processor
offset spatula
offset spatula
serrated knife
serrated knife
springform pan
springform pan
double boiler
double boiler
plastic wrap
plastic wrap
wooden spoon
wooden spoon
mixing bowl
mixing bowl
microwave
microwave
toothpicks
toothpicks
wire rack
wire rack
oven
oven
sauce pan
sauce pan
broiler
broiler
spatula
spatula
knife
knife
blender
blender
hand mixer
hand mixer
food processor
food processor
offset spatula
offset spatula
serrated knife
serrated knife
springform pan
springform pan
double boiler
double boiler
plastic wrap
plastic wrap
wooden spoon
wooden spoon
mixing bowl
mixing bowl
microwave
microwave
toothpicks
toothpicks
wire rack
wire rack
oven
oven
sauce pan
sauce pan
broiler
broiler
spatula
spatula
knife
knife
blender
blender


Instructions

  1. Directions:
  2. Position a rack in the center of the oven and preheat to 350 degrees. Lightly grease the bottom and side of a 10-inch springform pan. Dust the pan with flour and tap out the excess.
  3. In a medium heatproof bowl, combine the cocoa powder and the boiling water and stir the mixture with a rubber spatula until it becomes a smooth paste. Place a piece of plastic wrap directly on the surface of the cocoa paste and set aside to cool at room temperature. Add 1/4 cup of the buttermilk to the cooled cocoa paste and mix until well-blended.
  4. Place the toasted pecans, all-purpose flour, cake flour, baking powder, baking soda and slat in a food processor fitted with a metal blade. Process for 2o to 30 seconds or until the nuts are finely ground and mixture has a powdery consistency.
  5. In the 4-1/2-quart bowl of a heavy-duty electric mixer, using the paddle attachment, cream the mayonnaise, light brown sugar, egg, egg white and vanilla extract at medium speed for about 4 to 5 minute, until the mixture lightens. With the mixer at its lowest speed, add half the dry ingredients and then the remaining buttermilk. Mix until blended, then add the remaining dry ingredients. Add the cocoa/buttermilk mixture to the batter and beat on low speed until just incorporated, scrapping down the side of the mixing bowl as necessary, to maintain a smooth and uniform batter.
  6. Scrape the batter into the prepared pan and bake for 33 to 38 minutes or until a cake-tester or toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and place on a wire rack. Let cool completely in the springform pan. The cake may be made up to 8 hours in advance.
  7. In a small saucepan, combine the water, sugar and corn syrup. With a wooden spoon, sir over medium heat until the sugar dissolves. Raise the heat to medium-high and continue to cook without stirring, for 4 to 6 minutes, until the syrup turns amber in color. Immediately remove the pan from the heat and slowly add the cream, stirring until smooth (be careful as the mixture will bubble up.) If any hard bits of caramel remain, return the pan to low heat and stir until completely dissolved; remove from the heat. Off-heat, blend in the butter and then the nuts, making sure that the nuts are well-0-coated with the <
  8. If necessary, rewarm the caramelized pecan topping by placing it in a microwave oven or in a double boiler until warm enough to spread.
  9. Place dollops of the warm topping on the top of the cake. Using a small offset spatula, spread the topping over the cake all the way to the side of the pan, completely covering the cake in an even layer. Work quickly before the topping has a chance to harden.
  10. Peel and thinly slice the bananas at an angle, keeping the sliced bananas intact; discard the end pieces. Work with 1/3 of a sliced banana at a time, fan out the slices in a single layer and place then in concentric circles, starting at the side of the pan and working inward. This may be done up to 2 hours in advance, making sure to press plastic wrap onto the surface of the banana layer if done ahead; keep at room temperature.
  11. Preheat the broiler. Position a rack about 5 to 6 inches from the source of the heat. Sprinkle the granulated sugar over the bananas. Place the cake under the broiler for about 3 to 5 minutes, turning the cake occasionally, until the sugar is completely melted and lightly caramelized. Remove from the broiler and run a small thin-bladed knife around the edge of the pan to loosen the cake. Let cool slightly before removing the side of the spingform pan. Cut the cake into 16 slices with a hot, wet serrated knife.
  12. Serve the cake with whipped cream.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.85
Ingredient
¾ teaspoons baking powder
1 cup light brown sugar
1 cup light brown sugar
¾ cups buttermilk
1 cup cake flour
1 tablespoon light corn syrup
1 large egg
1 large egg white
½ cups flour
½ cups granulated sugar
3 tablespoons heavy cream
½ cups mayonnaise
½ cups pecans
1.5 cups pecans
2 tablespoons unsalted butter
1 cup unsweetened cocoa powder
½ teaspoons vanilla extract
some whipped cream
3 to 4
Price
$0.02
$0.71
$0.71
$0.37
$0.49
$0.16
$0.27
$0.20
$0.08
$0.14
$0.24
$0.57
$1.54
$4.61
$0.24
$1.38
$0.15
$1.30
$0.47
$13.66

Nutritional Information

Quickview
390 Calories
5g Protein
19g Total Fat
54g Carbs
3% Health Score
Limit These
Calories
390k
20%

Fat
19g
30%

  Saturated Fat
4g
30%

Carbohydrates
54g
18%

  Sugar
38g
43%

Cholesterol
27mg
9%

Sodium
167mg
7%

Caffeine
12mg
4%

Get Enough Of These
Protein
5g
10%

Manganese
0.93mg
47%

Copper
0.41mg
21%

Fiber
4g
16%

Magnesium
56mg
14%

Phosphorus
120mg
12%

Selenium
8µg
12%

Vitamin K
12µg
12%

Vitamin B1
0.14mg
9%

Iron
1mg
9%

Potassium
296mg
8%

Zinc
1mg
8%

Calcium
76mg
8%

Vitamin B2
0.12mg
7%

Vitamin B6
0.14mg
7%

Folate
21µg
5%

Vitamin B5
0.42mg
4%

Vitamin E
0.61mg
4%

Vitamin B3
0.77mg
4%

Vitamin A
187IU
4%

Vitamin C
2mg
3%

Vitamin D
0.32µg
2%

Vitamin B12
0.11µg
2%

covered percent of daily need

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