April 25, 2016

Banana Split Cake

This banana split cake was inspired by a recipe I read in the The Cake Mix Bible cookbook that I bought years ago and has basically set on my cookbook bookcase untouched.  I have actually never made one single recipe from this book, but I was looking for inspiration and came across a recipe in this cookbook for banana split cupcakes.

This cake starts with a cake mix with the addition of mashed ripe bananas and the standard changes I make to a cake mix.

I like to use cake mixes because they are foolproof.  They work every, single time.  The only thing you can mess up is if you over bake the cake, and I watch it very closely so this won't happen.

This cake is very moist and not overpowering with the flavor of the bananas.  

It is frosted with a marshmallow creme butter cream frosting and sprinkled with sprinkles because, well, they're pretty!

Banana Split Cake

(This is a layer cake using 6-inch cake pans.)

1 package of white cake mix
1 cup milk
1 cup mashed ripe bananas 
3 eggs, room temperature
1/2 cup of butter, room temperature
Semisweet chocolate chips
maraschino cherries, drained and rinsed and patted dry

1.  Preheat oven to 325 degrees F.  Grease and flour cake pans.

2.  Combine cake mix, milk, mashed bananas, eggs, and butter.  Beat at low speed with an electric mixer until moistened.  Beat at medium speed for 2 minutes.  

3.  Divide batter evenly between the three cake pans.  Bake for 28 minutes, checking frequently towards the end so as not to over bake the cakes.  Remove to wire racks and cool completely.

Marshmallow Creme Butter Cream Frosting

1/2 cup of butter, softened 
6.5 ounces marshmallow creme
(I used half of a 13-ounce container)
4 cups powdered sugar, sifted
4 tablespoons milk
Pinch of salt

1.  Whip butter and marshmallow creme together.
2.  Add sifted powdered sugar in one cup at a time, mixing between additions.
3.  Add four tablespoons of milk in one tablespoon at a time, mixing between additions.
4.  Add in a pinch of salt.

Assembling and Decorating the Cake

1.  Remove cakes from cake pans.  Cut off dome from cake to make them as flat and even as possible.  Place the first layer on a paper doily on a cake plate.  Frost the top of the first layer.  Add the next layer, frost, and the last layer and then frost the entire cake.

2.  Using a decorating tip and decorating bag, decorate the edges of the top of cake.  Place cherries around the edge of the top of the cake.  Add sprinkles to top and sides.

3.  After melting a small amount of semi-sweet chocolate chips in the microwave oven, drizzle chocolate across the top of the cake.

Serve to family and friends!!


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