Chocolate Banana Cream Cake
Chocolate Banana Cream Cake might be just the dessert you are searching for. This recipe makes 12 servings with 402 calories, 3g of protein, and 17g of fat each. For 60 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. If you have lemon juice, flour, sugar, and a few other ingredients on hand, you can make it. 1475 people were impressed by this recipe. From preparation to the plate, this recipe takes about 50 minutes. It is brought to you by Taste of Home. All things considered, we decided this recipe deserves a spoonacular score of 25%. This score is rather bad. Similar recipes include Chocolate Banana Cream Pie Poke Cake, Fresh Banana Cake with Chocolate Cream Cheese Frosting, and Caramel Bananan Ice Cream Cake with Chocolate Pretzel Magic Shell.
Servings: 12
Preparation duration: 30 minutes
Cooking duration: 20 minutes
Ingredients:
1 teaspoon baking soda
2 medium firm bananas, sliced
1/2 cup butter, softened
1 can (16 ounces) chocolate frosting
2 eggs, separated
1-1/2 cups all-purpose flour
1 package (3.4 ounces) instant banana cream pudding mix
3 tablespoons lemon juice
1-1/2 cups cold 2% milk
1/4 teaspoon salt
1/4 cup sour cream
1-1/4 cups sugar
2 teaspoons vanilla extract
Equipment:
bowl
baking pan
toothpicks
whisk
Cooking instruction summary:
Directions In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks. Beat in the bananas, sour cream and vanilla. Combine the flour, baking soda and salt; add to the creamed mixture and mix well. In a small bowl, beat egg whites until stiff peaks form. Fold into batter. Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For filling, in a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and refrigerate until chilled. In a small bowl, beat frosting until light and fluffy. Place bananas in a small bowl; toss with lemon juice. Place one cake layer on a serving plate; spread with 3 tablespoons frosting. Stir pudding; spread half over the frosting. Top with half of the bananas and the remaining cake layer. Repeat frosting, filling and banana layers. Frost sides and decorate top edge of cake with remaining frosting. Store in the refrigerator. Yield: 12 servings. Originally published as Chocolate Banana Cream Cake in Taste of HomeDecember/January 2010, p49 Nutritional Facts 1 slice equals 490 calories, 20 g fat (10 g saturated fat), 62 mg cholesterol, 459 mg sodium, 74 g carbohydrate, 2 g fiber, 4 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks. Beat in the bananas, sour cream and vanilla.
2. Combine the flour, baking soda and salt; add to the creamed mixture and mix well.
3. In a small bowl, beat egg whites until stiff peaks form. Fold into batter.
4. Transfer to two greased and floured 9-in. round baking pans.
5. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
6. For filling, in a small bowl, whisk milk and pudding mix for 2 minutes.
7. Let stand for 2 minutes or until soft-set. Cover and refrigerate until chilled.
8. In a small bowl, beat frosting until light and fluffy.
9. Place bananas in a small bowl; toss with lemon juice.
10. Place one cake layer on a serving plate; spread with 3 tablespoons frosting. Stir pudding; spread half over the frosting. Top with half of the bananas and the remaining cake layer. Repeat frosting, filling and banana layers. Frost sides and decorate top edge of cake with remaining frosting. Store in the refrigerator.
Nutrition Information:
covered percent of daily need
