Banana Mocha Cake

Cake:
2 extra-ripe medium bananas
1 tsp. Folgers® instant coffee powder
1¼ cups flour
2/3 cup sugar
¼ cup cornstarch
3 tbsp. Hershey's® cocoa
1 tsp. baking soda
12 tsp. salt
1/3 cup vegetable oil
1 egg, lightly beaten
1 tbsp vinegar
1 tsp. vanilla

Silky Mocha Frosting:
3 tbsp. margarine
1½ cups powdered sugar
2 tbsp. Hershey's® cocoa
1 tbsp. Folgers®instant coffee powder
2 tbsp. milk
½ tsp vanilla

To prepare Cake: Puree bananas in blender to make 1 cup puree. Stir coffee powder into pureed bananas. In 9” glass baking pan, combine flour, sugar,
cornstarch, cocoa, baking soda and salt. Blend well. Make a well
in center. Add banana mixture, oil, egg, vinegar and vanilla. Stir in dry
mixture with a fork until well blended. Bake in oven at 350° for 30 minutes.

Cool complete on wire rack.

To make Silk Mocha Frosting: In large bow, combine margarine, powder, cocoa and coffee powder. Add milk and vanilla, beating until smooth.
Frost cooled cake.