Chocolate Banana Cream Cake

By francesn

Ingredients

• FILLING/FROSTING:
• 1/2 cup butter, softened
• 1-1/4 cups sugar
• 2 eggs, separated
• 1-1/2 cups mashed ripe bananas (about 3 medium)
• 1/4 cup Daisy Brand® Sour Cream
• 2 teaspoons vanilla extract
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1-1/2 cups cold 2% milk
• 1 package (3.4 ounces) instant banana cream pudding mix
• 1 can (16 ounces) chocolate frosting
• 2 medium firm bananas, sliced
• 3 tablespoons lemon juice

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 1

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

Directions (continued)
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.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.