Banana Peanut Butter Milk Chocolate Cake
Serves: 2
Irma Bergnaum
1 January 1970
Based on User reviews:
55
Spice
52
Sweetness
42
Sourness
42
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 pinch
Baking Soda1 tsp
Baking Powder1 tsp
Salt1 tsp
Pure Vanilla Extract1 cup
Buttermilk2 tbsps
Vegetable Shortening1.5 cups
Sugar (superfine)3 large
Egg (lightly beaten)1.5 cups
Smooth Peanut Butter3 cup
Milk3 tbsps
Light Corn Syrup1 cup
Granulated Sugar6 tbsps
Creamy Peanut ButterDirections:
1
Heat oven to 350 degrees F
2
Butter 2 (8 by 2-inch) round cake pans and line bottoms with parchment paper
3
Dust the bottom and sides with flour, tap out any excess
4
Set aside
5
Sift together flour, baking soda, baking powder, and salt into a large bowl; reserve
6
In a medium bowl, combine bananas, vanilla extract, and buttermilk; stir to combine
7
Set aside
8
In the bowl of a heavy-duty mixer fitted with the paddle attachment, combine butter and shortening
9
Beat on medium speed until creamy, about 1 minute
10
Gradually add sugar, beating until light and fluffy, about 3 minutes
11
Using a rubber spatula, scrape down sides of bowl as necessary
12
Reduce mixer speed to low; drizzle in eggs, mixing until batter is no longer slick, about 2 minutes
13
Slowly add reserved flour mixture to egg mixture, alternating with banana mixture, a little of each at a time, starting and ending with flour
14
Scrape down sides of bowl
15
Divide batter evenly between prepared pans
16
Bake until light golden brown and a cake tester inserted into the center of each cake comes out clean, 35 to 40 minutes
17
Transfer pans to a wire rack to cool, about 15 minutes
18
Invert pans to remove cakes; return cakes to wire rack top side-up to cool completely
19
To assemble cake, remove parchment paper from bottoms of cakes
20
Using a serrated knife, slice each layer in half horizontally
21
Place 1 sliced layer cut side-up on an 8-inch cake round
22
Spread with 2/3 cup of Milk Chocolate-Peanut Butter Frosting
23
Repeat this process, stacking the second and third layers on the first
24
Place fourth layer on top, cut side-down
25
Frost outside of cake with remaining frosting
26
Transfer cake to a serving plate, and garnish with Peanut Butter Fudge cut into alphabet shapes
27
Serve at room temperature
28
Prepare an ice bath
29
Melt chocolate in a medium heatproof bowl set over a pot of simmering water
30
Remove from heat, add butter and whisk until melted
31
Add peanut butter and milk, and whisk to combine
32
Place frosting over ice bath, and whisk until it reaches a spreading consistency
33
Use immediately
34
If frosting becomes too thick, place over a pot of simmering water for a few seconds, and whisk until smooth
35
Yield: about 4 cups Lightly butter an 8 by 8 by 2-inch pan and line bottom with parchment paper or plastic wrap; set aside
36
In a medium heavy-bottomed saucepan, combine corn syrup, both sugars, milk, salt, and baking soda
37
Bring to a boil over medium-high heat, stirring occasionally
38
Insert a candy thermometer
39
Cook, stirring frequently, until temperature registers 236 degrees F (just below soft-ball stage); don't overcook
40
Immediately remove saucepan from heat, stir in the chilled butter, then the peanut butter and vanilla until smooth
41
Pour mixture into prepared pan
42
Set aside in a cool, dry place, and let fudge set
43
Before the fudge cools completely, cut into desired shapes
44
Set shapes aside to cool completely
45
Store fudge in an airtight container up to 1 week
46
Source: 26 Piece Alphabet Cookie Cutters $11
47
99 (W2304-1521) New York Cake and Baking Distributors 56 West 22nd Street New York, NY 10010 212-675-2253 or 800-942-253 Fax: 212-675-7099