Fresh attractive flower(s) and greens, for garnishing cake and serving tray
Heat oven to 325 degrees F. Spray a 12 x 4 x 3-inch loaf pan (or pate terrine)
with vegetable spray; set aside.
In a large mixing bowl, combine flour, sugar, baking soda and salt.
In another bowl, blend bananas with eggs, oil, buttermilk and 1 teaspoon vanilla
extract, and thoroughly mix with flour mixture. Pour batter into prepared pan. Bake
until top of cake is well-browned and bounces back when lightly pressed, about one
hour and 10 minutes. Let cake cool, remove from pan, and wrap loosely in aluminum
foil; refrigerate several hours or overnight.
Ninety minutes before assembling cake (or up to two days ahead), heat chocolate
chips with Crisco in top of double boiler until melted, stirring often. Using back
of a spoon, coat undersides of camellia leaves with chocolate, and place leaves
chocolate-side-up on a plate; refrigerate one hour, then gently peel leaves away
from chocolate, starting at stem end. Cover well and refrigerate until ready to
To finish cake, cut cake horizontally into three equal layers; drizzle Kahlua
evenly over all. In a medium-size mixing bowl, beat together until smooth the powdered
sugar, butter, melted chocolate, 2 teaspoons vanilla extract and enough milk to
make icing of spreading consistency. Place one cake layer on a serving platter and
ice; add second layer and ice. Add third layer and ice top and sides with remaining
icing. Press walnuts into sides of cake, and place cake on a serving tray. Garnish
cake top with two clusters of chocolate leaves and a flower in center. Decorate
tray with more flowers and/or greens. Refrigerate leftovers.
Makes 12 servings.
Posted by Annette at Recipe Goldmine 12/6/2001 12:26 pm.