Banana Ginger Macadamia Nut Cake

Who would have ever known what a delicious and rich slice of heaven could be created when you turn banana macadamia nut bread into a cake and top it with a cream cheese frosting. This decadent dessert is easily favored by all taste buds. Don’t be discouraged by the amount of steps and ingredients! This cake is actually rather easy; it only involves the mixing of various ingredients and no complicated steps

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Banana Ginger Macadamia Nut Cake

Ingredients:

Cake

  • 2 Cups of Flour
  • 1 1/2 Teaspoons Baking Powder
  • 1 Teaspoon Baking Soda
  • 2 Teaspoon Ground Ginger
  • 1 Teaspoon Ground Nutmeg
  • 1/4 Teaspoon Salt
  • 1 1/2 Cups Granulated Sugar
  • 1/2 Cup Butter, Softened
  • 2 Eggs
  • 1 1/2 Cups of Mashed Ripe Bananas (About 3 Bananas)
  • 3/4 Cup Buttermilk
  • 1/2 Cup Finely Chopped Macadamia Nuts

Frosting

  • 4 oz. Cream Cheese, Softened
  • 1/2 Cup Butter, Softened
  • 4 Cups Powdered Sugar
  • 1 1/2 Teaspoon Vanilla

Garnish

  • 1/2 Cup Coarsely Chopped Macadamia Nuts


Directions:

  1. Heat oven to 350 degrees. Grease bottom only of 2 (9-inch) round cake pans with shortening. Line bottom with parchment paper; grease and flour paper and sides pans. In medium bowl, stir together flour, baking powder, baking soda, ginger, nutmeg, and salt.
  2. In large bowl, beat granulated sugar and 1/2 cup of softened butter with electric mixer on medium speed for 3 to 4 minutes or until fluffy. On low speed, beat in eggs, one at a time, beating well after each addition. Beat in mashed bananas. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture. Stir in 1/2 cup nuts. Spread batter evenly in pans.
  3. Bake 30 to 35 minutes or until dark golden brown and cakes begin to pull away from sides of pans. Cool for 5 minutes; remove from pans to cooking racks. Cool completely, about 1 hour. Hint: Put the cake layers in resealable food storage plastic bags and place in the freezer. The cakes are much easier to frost cold, and the cakes will not crumble as much when they are colder.
  4. In large bowl, beat frosting ingredients with electric mixer on medium speed until smooth.
  5. On serving plate, place 1 cake layer, rounded side down on a plate or cake stand. Spread with half of frosting. Place remaining cake layer, rounded side up, on frosting, pressing gently to secure (frosting should show around edge). Spread frosting on top of cake, leaving side unfrosted (This is because the frosting is very rich). Sprinkle 1/4 cup nuts around top edge of cake.

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Enjoy!

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Texas Sheet Cake

“Everything is bigger and better in Texas,” and this easy yet decadent chocolate sheet cake is no exception. Texas Sheet Cake is definitely a crowd pleasure that will melt in your mouth and have you scraping your pan for every last delicious chocolate crumb. This cake is light and fluffy while also being rich and moist, other wise known as cake perfection. Now, top that off with this fudge like frosting and some chopped walnuts, and you’re in chocolate heaven.

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Texas Sheet Cake

For The Cake:

  • 2 Cups All-Purpose Flour
  • 2 Cups Sugar
  • 2 Eggs
  • 3/4 Cup Sour Cream
  • 1 Teaspoon Salt
  • 1 Teaspoon Baking Soda
  • 1 Cup Butter
  • 1 Cup Water
  • 4 Heaping Tablespoons Hershey’s Cocoa

 

  1. In a bowl, mix together flour, sugar, eggs, sour cream, salt, and baking soda. Set aside.
  2. In a saucepan, bring butter, water, and cocoa to a boil. Remove from heat, and stir into flour mixture. Beat with an electric mixture at medium speed until smooth.
  3. Pour mixture into a greased 15×10 by 1-inch baking pan or jelly-roll pan. Bake at 350 degrees for 20 to 22 minutes, or until inserted tooth pick comes out clean.
  4. Remove from oven; let sit for 15 to 20 minutes. Do not place it in the refrigerator because the frosting needs to be spread onto the warm cake.

For The Frosting:

  • 4 1/2 Cups of Confectioner’s Sugar
  • 1 Teaspoon Vanilla
  • 1/2 Cup of Butter
  • 1/2 Cup of Milk
  • 4 Tablespoons Hershey’s Cocoa
  • 1 Cup Chopped Walnuts (If Desired)

 

  1. In a bowl, mix together confectioner’s sugar and vanilla and set aside.
  2. In a sauce pan, combine butter, milk, and cocoa. Bring to a boil. Then, remove from heat and add to sugar and vanilla. Mix well with electric mixer at medium speed until smooth.
  3. Stir in walnuts and spread over warm cake. If you would like half with nuts and half without, then pour half of the frosting mixture onto one side of the cake before you add the nuts. Then add 1/2 cup walnuts to the remaining mixture and spread the nut mixture over the other half of the warm cake.

 

Enjoy!