| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles | Shop |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Passover Chocolate Banana Cake

6 large eggs, separated
1/2 cup potato starch
1/4 cup HERSHEY'S Cocoa
1 cup mashed ripe banana(2 to 3 medium)
1/2 cup sliced almonds
2/3 cup plus 1/4 cup granulated sugar, divided use

1. Heat oven to 350°F. Lightly grease 13 x 9 x 2-inch baking pan.
2. Beat egg yolks with 2/3 cup sugar in medium bowl until thick and light in color.
3. Combine potato starch and cocoa; gradually add to egg mixture, beating until well blended. Stir in bananas.
4. Beat egg whites in large bowl until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Stir about 1/2 cup beaten whites into cocoa mixture. Gently fold cocoa mixture into remaining egg white mixture, blending well. Spoon batter into prepared pan. Sprinkle almonds over top.
5. Bake 25 to 30 minutes or until top springs back when touched lightly in center. Cool completely in pan on wire rack. (Cake will settle and pull away from edges of pan slightly during cooling.) Cut into squares.

Makes 15 servings.

Recipe courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.

||| Save this Recipe on Delicious |||