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Passover Chocolate Banana Cake
Makes about 12 to 15 servings
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Ingredients
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6
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eggs, separated
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2/3
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cup plus 1/4 cup sugar, divided
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1/2
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cup potato starch
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1/4
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cup HERSHEY'®S Cocoa
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1
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cup mashed ripe bananas (2 to 3 medium)
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1/2
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cup sliced almonds
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1. Heat oven to 350°F. Lightly grease 13×9×2-inch baking pan.
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2. Beat egg yolks with 2/3 cup sugar in small bowl until thick and pale yellow in color. Stir together potato starch and cocoa; gradually add to egg mixture, beating until well blended. Stir in bananas. Beat egg whites in large bowl on high speed of mixer until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Stir about 1/2 cup egg white mixture into cocoa mixture. Gently fold cocoa mixture into remaining egg white mixture. Spoon batter into prepared pan. Sprinkle almonds over top.
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3. Bake 25 to 30 minutes or until top springs back when touched lightly in center. Cool in pan on wire rack. (Cake will settle and pull away from edges of pan slightly during cooling.) Cut into squares.
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© The Hershey Company
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Click here for printable version