Banana Cream Cocoa Cake
|Milk||2 Cup (32 tbs), scalded|
|Eggs||2 , slightly beaten|
|Cake flour||1⁄2 Cup (8 tbs)|
|Cocoa||1⁄4 Cup (4 tbs)|
|Baking powder||3⁄4 Teaspoon|
|Eggs||3 , separated|
|Sugar||3⁄4 Cup (12 tbs)|
Filling: Mix sugar, cornstarch and salt.
Gradually add scalded milk and cook in double boiler until thick.
Add small amount of hot mixture to beaten eggs; mix well and return to the remaining hot mixture, stirring to blend thoroughly.
Cook covered over boiling water for about 15 minutes, stirring occasionally.
Remove from heat; stir in butter and vanilla.
Cake: Sift flour, measure and resift 3 times with cocoa, baking powder, and salt.
Add water and vanilla to egg yolks and beat until thick, adding half of the sugar while beating.
Beat whites until stiff; add remaining sugar gradually and continue beating until all is added.
Fold yolk mixture into stiffly beaten whites, then fold in flour mixture lightly but thoroughly.
Spread in a shallow baking sheet (about 9 x 13 inches) lined with thin, plain paper in bottom, and bake in a moderate oven (375° F.) for 12 minutes, or until cake tests done.
Loosen edges and turn out on a cake rack.
When cool, cut in half.
Spread one half with cream filling and slice bananas on it.
Cover with other half and sprinkle with powdered sugar.
Cut in desired sizes for serving.
Top with whipped cream, if desired.
5 to 8 servings.