Frosted Flakes Banana Chocolate Chip Pound Cake

Description

Source: Holy Sweet! - Peabody Johnson

Frosted Flakes have been around since the 1950s, and while not the first sugary cereal on the market, it was pretty close. And they had a slogan that stuck. I mean, who doesn't know that they're grrrrreat? They are more than great in this banana-based pound cake, filled with Frosted Flakes and milk chocolate pieces all topped with more chocolate. If you haven't been coating your loaf cakes in chocolate, you have been missing out!

Ingredients

• 2 1/4 cups (281 g) all-purpose flour
• 1 tbsp (14 g) baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (120 ml) sour cream
• 1/2 cup (116 g) mascarpone cheese (or cream cheese)
• 3/4 cup (170 g) unsalted butter, at room temperature
• 1 cup (200 g) granulated sugar
• 2 large eggs
• 2 fully ripe bananas, puréed
• 1 cup (168 g) chopped milk chocolate
• 1 cup (42 g) Frosted Flakes cereal
• 3/4 cup (170 g) finely chopped milk chocolate
• 4 tbsp (56 g) unsalted butter
• Frosted Flakes, for garnish

Directions

1. To make the cake: Preheat the oven to 350°F (175°C).
2. Spray a 9 x 5 x 3-inch (23 x 13 x 8-cm) loaf pan with nonstick baking spray.
3. Sift the flour, baking powder, baking soda and salt into a medium bowl and set aside.
4. Combine the sour cream and mascarpone cheese in a small bowl and set aside.
5. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high speed until it's soft and creamy, about 1 minute.
6. Slowly add the sugar, 1 tablespoon (15 g) at a time, beating continuously on high speed. It should take 5 to 10 minutes to add all the sugar.
7. I know that seems excessive, but it really does help with the texture of the cake.
8. The mixture should be light, fluffy and creamy white.
9. Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
10. Turn the mixer on low speed.
11. Add the eggs, one at a time.
12. Be sure the first egg is completely incorporated and scrape down the sides of the bowl before adding the second one.
13. Then add one-third of the flour mixture to the batter and beat until it is just incorporated.
14. Add one-third of the mascarpone cheese mixture and beat until it is just incorporated.
15. Add the flour and mascarpone mixture in two more additions, mixing until each addition is fully incorporated before adding the next.
16. Fold in the bananas, chocolate and Frosted Flakes.
17. Pour the batter into the prepared loaf pan and bake for 1 hour and 15 minute.s.
18. Cool in the pan on a rack for 5 to 10 minutes, then remove the cake from the pan and set it on the rack to cool.
19. To make the chocolate coating: Put about 2 inches (5 cm) of water in a small saucepan and heat it over medium heat until it is hot but not boiling.
20. Turn off the heat.
21. Place the chocolate and butter in a small stainless steel bowl over the pot.
22. Let them melt without stirring.
23. When the chocolate and butter are just melted, whisk them together.
24. Use an offset spatula to frost the cake with the chocolate coating.
25. Work fast, as it will harden up - which it is supposed to do.
26. Add additional Frosted Flakes while the coating is still wet, if desired.
27. Serve the cake at room temperature.

Yield: Serves 8