I made eight of these (with a broken arm) for my son Seth’s wedding. We put chocolate covered coffee beans around the bottom on the cake plates. A very moist cake!
2 1/2 cups granulated sugar
1 cup shortening or butter
1 cup sour cream
2 teaspoons baking soda
3 cups all-purpose flour
1 Tablespoon pure vanilla extract
6 very ripe bananas, mashed (2 1/2 cups)
Preheat oven 350˚
Grease and flour three 9 inch cake pans and set aside. Cream together sugar, shortening or butter. It will be dry and crumbly. Add the eggs and beat well. Mix in sour cream. In separate bowl, sift the flour and baking soda. Add to the creamed mixture and beat well. Add the mashed bananas and vanilla. Mix well. Divide between pans and bake 30-35 minutes or until toothpick inserted in center comes out clean. Check cakes partway through baking and swap the pans around top to bottom, bottom to top, front to back, back to front. Cool a few minutes before removing. You can freeze layers and frost later. It will frost well when semi-frozen. No need to totally defrost.
6 cups confectioner’s sugar
1/2 cup cocoa powder
1/2 cup soft butter
2 Tablespoons instant coffee mixed with 1/2 cup hot water
Sift confectioner’s sugar and cocoa together. Add in butter and mix. Add coffee and mix until smooth. Ice between layers and over whole cake.
*Tip-wet flat knife with water to help smooth icing.