Chocolate Polka Dot Cake
2 cups sifted Swans Down Cake Flour
1 teaspoon soda
1/4 teaspoon salt
1/2 cup butter or other shortening
1 1/4 cups brown sugar, firmly packed
2 eggs, unbeaten
3 squares Baker’s Unsweetened Chocolate, melted
1 cup milk
1 teaspoon vanilla
3 large bananas
2 cups cream, whipped and sweetened
Sift flour once, measure, add soda and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs, one at a time, beating well after each; then add chocolate and blend. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth.
Add vanilla. Bake in greased pan, 10x10x2 inches, in moderate oven (325 degrees F.) 60 minutes, or until done. Cool.
Cut 16 banana slices; dip in bittersweet coating, made by melting 2 additional squares of Baker’s Unsweetened Chocolate with 2 teaspoons butter. Let stand on waxed paper until set. Slice remaining bananas, and arrange on top of cake. Spread with whipped cream topping. Decorate with chocolate-dipped banana slices, arrnaging in 4 rows of 4 slices each. Cut cake in 2 1/2-inch squares.
(All measurements are level)