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Chocolate Banana Peanut Butter Delight

Lucile Lenz, Lincoln, NE
Gold Medal, Winning State Fair Cakes Book

"The banana layer makes this a very moist cake. I serve the cake with a scoop of ice cream and a cherry to carry out the banana split flavor."

Makes 12 to 16 servings

Heat oven to 350 Grease bottom and side of 3 round pans, 8 or 9x1 1/2 inches, with shortening; lightly flour.

Bake and cool Chocolate Layers and Banana Layer.

Place1 chocolate layer on serving plate; spread with 1/3 cup Peanut Butter Frosting. Place banana layer on frosted layer; spread with 1/3 cup frosting. top with chocolate layer. Frost side and top of cake with remaining frosting. Garnish with peanuts and chocolate chips. Store covered in refrigerator.

Chocolate Layers
Banana Layer
Peanut Butter Frosting
1/2 cup butter or margarine, softened
1 1/4 cups granulated sugar
2 eggs
3 envelopes (1 ounce each) premelted unsweetened baking chocolate
3/4 cup milk
1 teaspoon vanilla
2 cups Gold Medal all-purpose or 2 1/4 cups Softasilk cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup butter or margarine, softened
1/2 cup granulated sugar
1 egg
3/4 cup mashed ripe bananas (1 1/2 medium)
1/4 cup sour cream
1/2 teaspoon vanilla
1/2 teaspoon banana extract
1 cup Gold Medal all-purpose or 1 cup plus 2 tablespoons Softasilk cake flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup butter or margarine, softened
1 cup creamy peanut butter
4 cups powdered sugar
1/4 cup milk
1/2 teaspoon vanilla
Beat butter and sugar in medium bowl with electric mixer on medium speed, scraping bowl occasionally, until blended. Beat in eggs, one at a time. beat in chocolate, milk and vanilla. Beat in remaining ingredients on low speed, scraping bowl constantly. ivide batter evenly between 2 pans. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely. Beat butter and sugar in medium bowl on medium speed, scraping bowl occasionally, until blended. Beat in egg; beat 1 minute. Beat in bananas, sour cream, vanilla and banana extract. Beat in remaining ingredients on low speed, scraping bowl constantly. Pour into third pan. Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Beat butter in medium bowl on medium speed until fluffy. Beat in peanut butter, 1/2 cup of the powdered sugar, the milk and vanilla. Gradually beat in remaining 3 1/2 cups powdered sugar, beating after each addition until smooth.

 

 


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