Chocolate Banana Peanut Butter Delight

It's delightful and delicious. It's a triple-layer cake with a surprise inside. Such a winning flavor combination means just one thing — you'll be a champ just for baking it!

Yield

16 servings

Chocolate Cake Ingredients

1/2 cup butter or margarine, room temperature
1 1/4 cups granulated (white) sugar
2 eggs
3 (1 ounce) envelopes premelted unsweetened baking chocolate
3/4 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream

Banana Cake Ingredients

1/2 cup butter or margarine, room temperature
1/2 cup granulated (white) sugar
1 egg
3/4 cup mashed ripe bananas (1 1/2 medium)
1/4 cup sour cream
1/2 teaspoon vanilla extract
1/2 teaspoon banana extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Easy Peanut Butter Frosting Ingredients

1 cup butter or margarine, room temperature
1 cup creamy peanut butter
4 cups confectioners' (powdered) sugar
1/4 cup milk
1/2 teaspoon vanilla extract

Garnish Ingredients

peanuts, if desired
chocolate chips, if desired

Directions

Preheat oven to 350°F (177°C). Grease three 8 or 9-inch round cake pans with Pan Release or baking spray with flour.

In medium bowl, beat 1/2 cup butter and 1 1/4 cups granulated sugar with electric mixer on medium speed, scraping bowl occasionally, until blended. Beat in 2 eggs, one at a time. Beat in chocolate, 3/4 cup milk and 1 teaspoon vanilla. Beat in remaining chocolate cake ingredients on low speed, scraping bowl constantly. Divide batter evenly between 2 pans.

Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire cooling rack. Cool completely, about 1 hour.

In medium bowl, beat 1/2 cup butter and 1/2 cup granulated sugar with electric mixer on medium speed, scraping bowl occasionally, until blended. Beat in 1 egg; beat 1 minute. Beat in bananas, 1/4 cup sour cream, 1/2 teaspoon vanilla and the banana extract. Beat in remaining banana cake ingredients on low speed, scraping bowl constantly. Pour into remaining pan.

Bake for 23 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.

In medium bowl, beat 1 cup butter with electric mixer on medium speed until fluffy. Beat in peanut butter, 1/2 cup of the powdered sugar, 1/4 cup milk and 1/2 teaspoon vanilla. Gradually beat in remaining 3 1/2 cups powdered sugar, beating after each addition until smooth.

Place 1 chocolate cake layer on serving plate; spread with 1/3 cup frosting. Place banana cake layer on frosted layer; spread with 1/3 cup frosting. Top with chocolate cake layer. Frost side and top of cake with remaining frosting. Garnish with peanuts and chocolate chips.

Estimated Time

Preparation Time: 1 hour
Bake Time: 30 minutes + 25 minutes
Cool Time: 1 hour 10 minutes per flavor

Additional Information

Don't have 3 pans, or 3 pans won't fit in your oven? Bake the 2 chocolate layers first, then bake the banana layer in a cooled, clean pan.

Pull out all the stops! This cake begs for a big scoop of ice cream with all the trimmings!

Before frosting, place strips of waxed paper around the edge of the cake plate. The waxed paper will protect the plate as you frost and you can remove it after the frosting has set.

Storage

Store in refrigerator.

Nutritional Information

Amount per serving: Calories 355 (Calories from Fat 160), Total Fat 18 g (Saturated Fat 11 g); Cholesterol 80 mg; Sodium 330 mg; Total Carbohydrate 45 g (Dietary Fiber 2 g); Protein 5 g

Recipe Courtesy Of

Betty Crocker

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