Warm Banana Upside Down Cake with Hot Chocolate Sauce

Note from Cheri: This recipe was given to me by chef James Boyce of Loews Coronado Bay Resort. Follow this link for an interview with James and more of his wonderful recipes.

Cake 2 cups salad oil 4 cups sugar 8 large eggs 12 mashed ripe bananas 8 cups flour 4 tsp. baking soda 2 tsp. baking powder 2 tsp. salt 3/4 cup milk 1 T vanilla extract Sauce 1 pound semi-sweet chocolate 1 cup milk 1/2 cup whipping cream

Makes 12 large muffins 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 Melt semi-sweet chocolate (preferably Callebut, but any bakers chocolate will do), in a double boiler over simmering water. When chocolate is completely melted and warm, remove from double boiler. Add milk and whipping cream. Stir into chocolate until combined. Finishing The Cake Serve cakes immediately with hot chocolate sauce. Chef's Tips If chocolate sauce begins to thicken after combining the ingredients, return bow to double boiler and stir over low heat. The sauce can be re-heated in the microwave on the low power setting.