Chocolate Banana Layer Cake With Peanut Butter Frosting Recipe

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Servings: 1



  1. Chocolate Layer: Heat oven to 350. Grease two 8 x 1 1/2 inch round cake pans. Line bottoms with waxed paper, grease paper. Beat butter, sugar, baking soda and salt till blended. Add in Large eggs one at a time.
  2. Beat in lowfat sour cream, chocolate, lowfat milk and vanilla. Add in flour and beat just till blended. Pour into pans and smooth tops. Bake 25 to 30 min. Cold cakes 10 min, run a knife around edge of pans and invert onto wire racks to cold completely.
  3. Banana Layer: Beat butter, sugar, baking pwdr, baking soda, and salt till blended. Add in egg and beat 1 minute. Beat in bananas, lowfat sour cream and vanilla. Add in flour and beat just till blended. Prepare 1 cake pan as for chocolate layer, pour batter in and bake 25 to 30 min again at 350. Cold same as chocolate layer.
  4. Frosting: Beat butter till fluffy. Beating till blended after each addition, beat in peanut better, 1/2 the confectioners' sugar, the lowfat milk, vanilla, then the remaining sugar. Cover with plastic till ready to use.
  5. To assemble: Place 1 chocolate layer on a serving plate, spread 1/2 c. frosting on which layer. Top with banana layer, spread with another 1/2 c. frosting. Add in remaining chocolate layer, bottom side up. Spread remaining frosting over top and sides of cake. Garnish with peanuts, melted chocolate.


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