So I wanted chocolate cake. I don't need chocolate cake. I'm walking through the grocery store trying to put it out of my mind, but it will not be silenced...CAKE CAKE CAKE. I've been experimenting for a while on ways to make the box cake without eggs or oil for some time. My trial and error list not too long but trying to achieve that specific texture can be tedious. You want it to be moist but not a heavy moist. You know what I mean- if you have ever had that piece of banana bread that had the heaviness of a brick. I want fluffy moist cake without any strange unwanted after taste or worse-no taste at all. So I took a store brand chocolate cake mix and put it in a bowl with 8 ounces of cola (I used diet but redid it with regular cola and it made no difference other than added empty calories of high fructose corn syrup). I another bowl I mashed 3 medium sized bananas of regular ripeness, not over-ripe. Mix this all together. I decided to make it in cupcake tins so I have individual servings. Baked at 350 for about 25 minutes depending on your oven. Instead of frosting, I spread a thin layer of chocolate hazelnut spread on top for an added flavor boost (which also used a third of the amount needed of sugar frosting). All I can say is OMG!!!!! AMAAAAAAAAAAAAAAAAAAAZING! The banana flavor totally came through in a good way. Perfect texture.
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