Try this Chocolate Banana Split Streusel Cake recipe, or contribute your own.Suggest a better description
*NOTE: I added approximately 2 t additional to make the streusel more crumbly CAKE: 1. Preheat oven to 350 degrees F. In large bowl beat together butter and granulated sugar with an electric mixer on medium speed until well mixed, 1 to 2 minutes. With mixer on low, beat in bananas, cocoa and vanilla until well blended. With mixer on medium, add eggs one at a time, beating well after each addition. 2. Sift together flour, baking powder, baking soda and salt. Beat into chocolate mixture alternately with sour cream just until well combined. 3. Spread 1/3 of batter evenly in well greased 12- cup bundt pan. Top with 1/2 of Chocolate Streusel Filling. Carefully spread 1/2 of remaining batter over filling. Top with remaining streusel, then remaining batter, spreading evenly. 4. Bake 50 to 55 minutes, or until cake tester inserted in center comes out clean. Let cool in pan 15 minutes, then unmold onto a rack and let cool completely. Sift powdered sugar over top. CHOCOLATE STREUSEL FILLING: In medium bowl, combine butter, brown sugar, flour (use more if needed), chocolate chips, pecans and allspice. Mix until thoroughly combined. SOURCE: 365 Great Chocolate Desserts by Natalie Haughton p. 13 Harper Collins, NY 1991 ISBN 0-06-016537-5 Recipe by: 365 Great Chocolate Desserts p. 13 Posted to JEWISH-FOOD digest V97 #333 by Linda Shapiro
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|Serving Size: 1 Serving (202g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 324 (51%)|
|Amt Per Serving||% DV|
|Total Fat 36g||48 %|
|Saturated Fat 16.2g||81 %|
|Monounsaturated Fat 12.6g|
|Polyunsanturated Fat 4g|
|Cholesterol 396.9mg||122 %|
|Sodium 373.7mg||13 %|
|Potassium 269.9mg||7 %|
|Total Carbohydrate 68.4g||20 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 65.9g|
|Protein 14.8g||21 %|
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Calories per serving: 639
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