Sunday, February 27, 2011


Banana Yellow Cake with Chocolate Peanut Butter Frosting

***** !!!!!! ALERT !!!!!! *****
1 stick butter
2 - 3 very ripe bananas*
2 T sour cream
2 T mayonnaise
3 eggs, separated
2 T lemon juice
1 T Meyers's dark rum
(*ripe but still yellow inside)

sift together these dry ingredients:
2 c. cake flour
2 tsp. baking powder (Rumsford)
1/2 tsp. salt
3/4 c. sugar

•Preheat the oven to 300°. I know this sounds low, but you will turn it up when you put the cake in the oven. This helps the cake to rise and form a nice crust.

•Cut 2 T. of butter off the end of your stick of butter and THOROUGHLY and GENEROUSLY grease your cake pan. Put 1 to 2 T. flour into the pan, shake it around to coat all the surfaces, then tap out the excess flour.

•I used a Bundt pan. You could make the cake 9x13", two 8", or cupcakes.

•Put the lemon juice into a medium size bowl, and peel the bananas and put them into the lemon juice. Mash the bananas with a fork, mixing in the lemon juice as you go (this keeps them from turning brown. I like my banana cake nice and yellow, not brown like banana bread.) Add the egg whites and the rum.

•In a large mixing bowl (such as a stand mixer), beat the remaining butter until creamy (with paddle attachment if using mixer). Beat in the sour cream, egg yolks, and mayo. Mix in the dry ingredients until combined, then beat for 1 minute. Then add the banana mixture a bit at a time, beating for about 20 seconds after each addition, and so forth until all the batter is combined.

•Spoon the batter into the prepared cake pan. Smooth the top with an offset spatula.

•Put the cake into the oven, and turn the temperature of the oven up to 350°.

•Bake until a toothpick inserted into the center comes out mostly clean, 25 to 30 minutes.

•Invert the pan to remove cake to cool on a rack.

•Frost when completely cooled.

Chocolate-Peanut Butter Frosting

8 oz. semisweet chocolate or chocolate chips
3/4 stick butter
3/4 c. smooth peanut butter
1 tsp. vanilla extract
1/4 tsp salt
approximately 1 & 1/2 c. confectioners' sugar

•Melt the chocolate with the butter in a double boiler or microwave (low & slow!)

•When the chocolate and butter are almost completely melted, stir in the peanut butter and then the vanilla and salt.

•Add the powder sugar, a bit at a time, until of desired consistency.

•Frost the cake then sprinkle on topping(s) such as chopped Reese's peanut butter cups, crumbled bacon, dried banana slices, etc.

****UPDATE!!! After making both of these recipes, it is clear that this cake-mix version is better than the scratch-cake!! It tastes better and is MUCH easier! Elvis would approve!

this is the REAL Elvis cake:
Follow above instructions with these ingredients:
1 box yellow cake mix
2 large ripe bananas mashed with 2 T lemon juice & 1 T rum
1 stick butter
2 T sour cream
2 T mayonnaise
3 eggs

Frosting: mix together
1 tub chocolate frosting
1/2 cup peanut butter

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