Banana Cream Cake

Submitted by jilek5 on January 3, 2011 - 11:30am

Summary

Yield
Prep Time1 1/2 hours
CategoryCakes

Description


Ingredients

  • 3 large bananas (1 1/3 cups)
  • 1 cup sour cream
  • 1/2 cup light brown sugar, packed
  • 1 box Yellow cake mix
  • 3 large eggs
  • 1/3 cup vegetable oil
  • GLAZE:
  • 1/3 cup whipping cream
  • 2 tbsps whipping cream
  • 1 bar bittersweet chocolate, in small pieces
  • FILLING:
  • 1 vanilla pudding (22 oz.) -reserve 1 Tablespoon for piping
  • 2 large bananas

Instructions

Position racks to divide oven into thirds.  Heat to 350º. Coat three 9 inch round pans with non-stick spray. Line bottoms of pans with wax paper.

In a large bowl with mixer on low speed, beat bananas, sour cream, and brown sugar until sugar dissolves.  Add cake mix. eggs, and oil on medium speed 2 minutes.  Spread in prepared pan.  Stager pan on oven racks and bake 20 minutes or until a toothpick comes out clean.  Cool in pans 10 minutes on wire rack before inverting; removing paper and cooling completely.

GLAZE:

Heat 1/3 cup cream in small sauce pan, just until steaming hot.  Remove from heat and add chocolate; let stand 4 minutes.  Stir until chocolate melts and blends with cream. 

Mix reserved 1 tablespoon pudding and 2-3 teaspoons cream.  Spoon into small zip top bag, seal.

ASSEMBLE:

Thinly slice bananas.  Put one cake layer on serving plate. Top with 1/2 the banana slices, gently spread with half the pudding (1 cup).  Repeat and top with third layer of cake.

Pour glaze onto top center; carefully spread to edges.  Cut tip off corner of bag.  Pipe parallel lines about 1/2 inch apart on glaze.  Draw a toothpick through lines; alternating direction and wiping pick between strokes.

Notes


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