Ingredients: |
Ingredients: Bananas Foster:
1 cup packed brown sugar
6 tablespoons butter
3 cups (about 4 large) finely chopped, firm ripe bananas
1 teaspoon rum extract
1/2 teaspoon ground cinnamon
Cake:
1 (18.25-ounce) package Devil's Food cake mix
1 (3.9-ounce) package instant chocolate pudding and pie filling mix
2 large eggs
1 (8-ounce) container sour cream
1/2 cup vegetable oil
1/2 cup water
1/2 cup Semi-Sweet Chocolate Mini Morsels
Cream Cheese Frosting:
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
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Directions: |
Directions:Cake:
1. Preheat oven to 350°F (175°C). Lightly coat three 9-inch-round cake pans with non-stick cooking spray.
2. Combine cake mix, pudding mix, eggs, sour cream, vegetable oil and water in large mixer bowl. Beat on medium speed until well blended (batter will be thick). Pour about 1 1/2 cups of batter into each prepared cake pan. Sprinkle each with a heaping tablespoon of mini morsels.
3. Bake for 20 minutes or until wooden pick inserted near center comes out clean. Cool in pans on wire racks 10 minutes; remove to wire racks to cool completely.
Bananas Foster:
1. Combine brown sugar and butter in medium, microwave-safe bowl. Microwave uncovered, on HIGH (100%) power for 1 minute. Add chopped bananas, rum extract and cinnamon; stir. Microwave an additional 4 minutes, stirring once. Cool completely.
Cream Cheese Frosting:
1. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar.
Assembly:
1. Place one cake layer on serving platter.
2. Spread a thin layer of cream cheese frosting.
3. Spread half the banana mixture to 1/2-inch of edges.
4. Top with second cake layer.
5. Spread a thin layer of cream cheese frosting followed by remaining banana mixture.
6. Top with remaining cake layer.
7. Spread cream cheese frosting over top and side of cake.
8. Sprinkle with chocolate chips (or make a design) around top edge of cake.
9. Refrigerate until chocolate is set. Refrigerate leftover cake up to 24 hours. |
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