What better way to have one of your five a day than to mix it with cake. This recipe is easy to make and a moist, delicious delight. Perfect for a romantic dinner and a great winter pudding
3 x 8″ Sandwich Cake tins
1lb Self Raising Flour
1lb Caster Sugar
8 Eggs beaten
3 Tablespoons chocolate powder
4 Ripe bananas
1pt Double Cream
Chocolate shavings or sprinkles
Beat the margarine and sugar together until light and fluffy- gradually mix in your beaten eggs.
Sieve the flour bit by bit into the mixture and fold in.
Peel and mash your bananas and mix in.
Add the chocolate powder – mix everything together.
Line 3 x 8″ sandwich tins and fill with the mixture in equal amounts.
Cook in the oven 180 Degrees for 40-50 minutes. Checking on them regularly to make sure that they don’t burn.
Leave the cakes to cool fully and set aside.
Mix all your double cream to make whipped cream.
Level your three cakes and sandwich them together using a layer of whipped cream and lashings of toffee sauce – top the cake again with whipped cream and toffee sauce and some chocolate shavings or sprinkles (you could add some more sliced banana on top if you would like)
Serve on your best china and why not treat yourself and have hot chocolate with cream and sprinkles to wash it all down.
N.b Don’t forget that as you are using fresh cream any leftovers will need to be kept in the fridge