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| Servings: | 12 |
| Author Notes: | This decadent recipe was given to us by chef James Boyce, formerly of Loews Coronado Bay Resort. and Phoenix's the Phoenician Resort. Follow this link for Cheri's interview with James and more of his wonderful recipes. |
| Ingredients: |
Cake
2 cups salad oil 4 cups sugar 8 large eggs 12 mashed ripe bananas 8 cups flour 4 teaspoons baking soda 2 teaspoons baking powder 2 teaspoons salt 3/4 cup milk 1 tablespoon vanilla extract Sauce 1 pound semi-sweet chocolate 1 cup milk 1/2 cup whipping cream |
| Instructions: |
Making The Cake: Preheat oven to 350°F. Grease and flour muffin tins or line them with paper baking liners. Mix oil and sugar together. Add eggs and bananas to oil mixture. Sift together flour, baking soda, baking powder and salt. Add to mixture. Add milk and vanilla. Make sure batter is well mixed. Fill muffin tins 3/4 full. Bake for 15-18 minutes. Preparing the Chocolate Sauce: Finishing The Cake: Chef's Tips: |
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