Thursday, July 5, 2007

Banana Split Cake

2 1/2 cups all-purpose flour, stir or sift before measuring
1 1/2 cups granulated sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup milk
1/2 cup butter
1/4 cup caramel sauce
3 eggs
1 teaspoon vanilla
Banana Filling, below
Chocolate Frosting, below

Grease and floured bottoms of two 9-inch layer cake pans. Sift together the 2 1/2 cups flour, sugar, baking powder, salt and soda. Add to sifted ingredients the 1 cup milk, 1/2 cup butter, and caramel sauce. Spoon into the prepared cake pans. Bake at 350° for 25 to 30 minutes. Fill with Banana Filling and Frost.

Banana Filling:
3/4 cup powdered sugar
1/4 cup flour
1/2 cup milk
5 tablespoons butter
2 ripe but firm bananas, sliced
1 teaspoon vanilla extract

Combine powdered sugar, flour, and milk in a saucepan; cook, stirring, until smooth. Continue cooking until mixture thickens; transfer to mixing bowl, cover, and chill thoroughly. Beat butter into the chilled mixture, a tablespoon at a time. Fold in sliced bananas and vanilla.

Chocolate Frosting:
1 cup semisweet chocolate chips
1/2 cup caramel sauce
2 tablespoons butter
1 1/4 cups sifted confectioners' sugar
1 teaspoon vanilla extract

In a saucepan, combine chocolate chips, caramel sauce, and butter. Cook over low heat until chocolate is melted; blend in confectioners' sugar and vanilla. If necessary, thin frosting with a little milk. Pour over cooled cake.

***My cake came out a little dry (but I used cake flour instead of regular flour). Good luck and let me know how it turns out!!

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