The Cakes:
Step 1: Preheat Oven to 350 degrees.
Step 2: Combine the following in a large bowl.
1/2 cup granulated sugar (I used Great Value)
1/2 cup all-purpose flour (I used Bob's Red Mill Unbleached, Organic)
1/4 cup unsweetened cocoa powder (I used Hershey's)
1/3
teaspoons baking powder
1/3
teaspoon baking soda
1/8 teaspoon
salt
Step 3: Combine the following in a separate bowl.
2 egg whites (large eggs)
1
mashed ripe banana
1/4 cup warm water
1/8 cup
(1 oz) milk
1/8
cup (1 oz) canola, corn, or vegetable oil (I used Great Value canola)
1/2 teaspoon pure vanilla extract
I like to mix dry and wet things separately, which is how the above list is organized.
Step 4: Mix the wet stuff into the dry.
Step 5: Pour into cake liners in a muffin tin.
Step 6: Bake for 18-20 minutes, until a fork comes out of center cleanly.
Step 7: Allow the cakes to cool before frosting is added. I like to removed them from the muffin pan.
The Frosting:
3 tablespoons butter or margarine, softened
1/4 cup Hershey's Unsweetened cocoa powder
1 1/4 cup powdered sugar (I used Great Value)
2.5 tablespoons milk
1/2 teaspoon vanilla extract
1/4 cup Hershey's Unsweetened cocoa powder
1 1/4 cup powdered sugar (I used Great Value)
2.5 tablespoons milk
1/2 teaspoon vanilla extract
Step 1: Combine the ingredients. I let the butter sit out for 15 minutes so that this was a cinch!
Step 2: Beat to a spreading consistency with a mixer; you can add extra milk as needed to get the desired consistency but do so slowly and only a little at a time.
Step 2: Beat to a spreading consistency with a mixer; you can add extra milk as needed to get the desired consistency but do so slowly and only a little at a time.
Step 3: Spread on the cakes and enjoy!!!