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Chocolate and Banana Cake with Peanut Butter Frosting Recipe

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This recipe for Chocolate and Banana Cake with Peanut Butter Frosting, by , is from The Pennington Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stacy Pennington
Added: Tuesday, November 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Chocolate Cake

1/2 cup butter or margarine, softened
1 1/4 cups granulated sugar
2 eggs
3 envelopes (1 oz each) premelted unsweetened baking chocolate
3/4 cup milk
1 tsp vanilla
2 cups Gold MedalŪ all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup sour cream

Banana Cake

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

Easy Peanut Butter Frosting

1 cup butter or margarine, softened
1 cup creamy peanut butter
4 cups powdered sugar
1/4 cup milk
1/2 tsp vanilla

Directions:
Directions:
Preheat oven to 350°F
Grease and flour three 8- or 9-inch round cake pans.

For Chocolate Cake:
In medium bowl, beat butter and 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, milk and vanilla. Beat in remaining chocolate cake ingredients on low speed, scraping bowl constantly. Divide batter evenly between 2 pans.

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

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

Bake 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.

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

Cake Creation:
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. Store in refrigerator.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
I stumbled across this cake recipe 7 years ago while pregnant and not working when I - dare I say - had nothing to do. It is so delicious and have made it for family gatherings, kids birthdays and christenings and 40th birthday celebrations where it does double duty as breakfast. Even though I swiped it from Betty Crocker, I am calling it Stacy famous chocolate and banana cake with peanut butter frosting.

 

 

 

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