Almond Fudge Banana Cake Recipes

ALMOND FUDGE CAKE

Steps:

• In a large bowl, beat the egg whites, milk, water, applesauce and extract until well blended. In a small bowl, combine the flour, sugar, cocoa, baking powder, baking soda and salt; gradually beat into egg white mixture until blended (batter will be thin)., Pour into a 9-in. springform pan coated with cooking spray. Sprinkle with chips. Place pan on a baking sheet., Bake at 325° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 30 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Cool completely., For sauce, puree the raspberries in a blender; strain to remove seeds. Stir in sugar and lemon juice. Spoon sauce onto dessert plates; top with cake wedges. Garnish each with 1 tablespoon whipped topping and a raspberry.

CHOCOLATE ALMOND FUDGE

Steps:

• Line a 9-inch baking pan with foil; spray foil with cooking spray.
• In large saucepan, mix powdered sugar, cocoa, and salt. Add almondmilk and buttery sticks. Cook over medium-low heat until buttery sticks melt and mixture is all moistened, stirring frequently. Cook and stir until mixture is smooth.
• Remove from heat. Beat with spoon until mixture loses its shine, about 5 minutes. Stir in almond flavor and almonds.
• Spread in pan. Cool completely, about 2 hours.

MOCHA ALMOND FUDGE CAKE

Steps:

• Preheat oven to 350 F (180 C). Spray three 8-inch round cake pans with Baker's Joy or grease and flour.
• In a medium bowl combine chocolate and espresso and carefully whisk until the chocolate is completely melted and the mixture is smooth. If necessary microwave for 30 seconds to get the chocolate to melt. Stir in the cocoa powder and aside to cool to room temperature.
• Whisk together the flour, baking soda and salt in a medium bowl and set aside.
• In a mixer bowl beat the butter, oil and sugar for 2 minutes on medium-high power until light and fluffy; add the eggs one at a time with the mixer on medium until they are incorporated. Stir in extracts. With the mixer on low speed add the cooled chocolate-espresso mixture and stir to combine. Sprinkle the dry ingredients and mix on low until moistened. Scrape the bottom of the bowl and then beat on medium-high speed for 1 minute until smooth and light.
• Spread into cake pans and bake for 28-32 minutes until it tests clean with a toothpick. Let cool in pans for 10 minutes and then turn out to a cooling rack to cool completely or wrap in plastic wrap until needed. Each layer should be about 1 ¼ inches tall.
• When completely cool, place one layer down on desired surface and pipe a 3/4-inch dam of Espresso Buttercream around the perimeter. Then spiral in a trail of buttercream leaving about 1 inch gaps between the spiral curves. Spoon the hot fudge within the curves of the spiral and smooth to even out. Top with a layer of chopped almonds. Place the next layer of cake on top of the previous layer and repeat the filling process. Finish with the final layer of cake and ice the cake with the remaining Espresso Buttercream. Chill the cake to ensure the icing is cool and firm, about 20 minutes. Warm the remaining hot fudge and pour over the chilled cake. Enjoy!
• Melt chocolate and butter with condensed milk and water. Stir until smooth. Add vanilla. Chill until slightly cool.
• Place the butter in the bowl of a mixer and blend on low for a few seconds to coat the bowl and beater. Add the marshmallow cream, corn syrup or sugar syrup, confectioner's sugar if using and vanilla and espresso paste; beat on medium high for 2 minutes until smooth and fluffy.
• Use immediately or store at room temperature for 2 days, in the refrigerator, tightly sealed, for 2 weeks or in the freezer for 2 months.
• For sugar syrup: Combine 1/3 cup water with 1 ¼ cups granulated sugar. Heat on high in microwave for 1 minute. Remove and stir adding 2-3 drops of lemon juice to prevent crystallization. If all of the sugar crystals are not dissolved return to the microwave and heat until no more sugar crystals remain, up to one minute more. Cool completely. To quick cool place in an 8-inch cake pan and cool in the freezer for 10-15 minutes.

SPICED APPLE AND ALMOND CAKE

Steps:

• Preheat oven to 350°F
• Grease an 8-inch round cake pan and line the bottom with waxed paper.
• Place all ingredients in a food processor or mixer bowl. Blend for a few seconds until thoroughly combined.
• Spoon the batter into prepared pan.
• Bake 50 to 60 minutes or until a skewer in the center comes out clean.
• Cool in the pan 10 minutes before turning out on to a wire rack to cool completely.
• Cut into slices.

ALMOND FUDGE BANANA CAKE

Steps:

• Mash bananas and set aside. Beat sugar and margarine until light and fluffy.
• Beat in eggs, liqueur and vanilla.
• Combine dry ingredients.
• Stir in almonds.
• Add to sugar mixture alternately with bananas.
• Beat well.
• Pour batter into greased 10-inch Bundt pan.
• Bake in preheated 350°F oven 45 to 50 minutes or until toothpick inserted in center comes out almost clean and cake pulls away from side of pan.
• Cool 10 minutes.
• Remove cake from pan to wire rack to cool completely.
• Drizzle glaze over top and down side of cake. Make 16-20 servings.