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Chocolate-Banana-Peanut Butter Delight

It’s delightful and delicious. It’s a triple-layer cake with a surprise inside. Such a winning flavor combination means just one thing--you’ll be a champ just for baking it!

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  • Prep Time 60 min
  • Total Time 2 hr 40 min
  • Servings 16

Ingredients

Chocolate Cake

1/2
cup butter or margarine, softened
1 1/4
cups granulated sugar
2
eggs
3
envelopes (1 oz each) premelted unsweetened baking chocolate
3/4
cup milk
1
teaspoon vanilla
2
cups Gold Medal® all-purpose flour
1
teaspoon baking soda
1/2
teaspoon salt
1/2
cup sour cream

Banana Cake

1/2
cup butter or margarine, softened
1/2
cup granulated sugar
1
egg
3/4
cup mashed ripe bananas (1 1/2 medium)
1/4
cup sour cream
1/2
teaspoon vanilla
1/2
teaspoon banana extract
1
cup Gold Medal® all-purpose flour
1/2
teaspoon baking soda
1/2
teaspoon baking powder
1/4
teaspoon salt

Easy Peanut Butter Frosting

1
cup butter or margarine, softened
1
cup creamy peanut butter
4
cups powdered sugar
1/4
cup milk
1/2
teaspoon vanilla

Garnish

Peanuts, if desired
Chocolate chips, if desired

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F. Grease and flour three 8- or 9-inch round cake pans. In medium bowl, beat 1/2 cup butter and 1 1/4 cups granulated sugar with electric mixer on medium speed, scraping bowl occasionally, until blended. Beat in 2 eggs, one at a time. Beat in chocolate, 3/4 cup milk and 1 teaspoon vanilla. Beat in remaining chocolate cake ingredients on low speed, scraping bowl constantly. Divide batter evenly between 2 pans.
  • 2 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
  • 3 In medium bowl, beat 1/2 cup butter and 1/2 cup granulated sugar with electric mixer on medium speed, scraping bowl occasionally, until blended. Beat in 1 egg; beat 1 minute. Beat in bananas, 1/4 cup sour cream, 1/2 teaspoon vanilla and the banana extract. Beat in remaining banana cake ingredients on low speed, scraping bowl constantly. Pour into remaining pan.
  • 4 Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
  • 5 In medium bowl, beat 1 cup butter with electric mixer on medium speed until fluffy. Beat in peanut butter, 1/2 cup of the powdered sugar, 1/4 cup milk and 1/2 teaspoon vanilla. Gradually beat in remaining 3 1/2 cups powdered sugar, beating after each addition until smooth.
  • 6 Place 1 chocolate cake layer on serving plate; spread with 1/3 cup frosting. Place banana cake layer on frosted layer; spread with 1/3 cup frosting. Top with chocolate cake layer. Frost side and top of cake with remaining frosting. Garnish with peanuts and chocolate chips. Store in refrigerator.

EXPERT TIPS

Expert Tips

Don’t have 3 pans, or 3 pans won’t fit in your oven? Bake the 2 chocolate layers first, then bake the banana layer in a cooled, clean pan.

Pull out all the stops! This cake begs for a big scoop of ice cream with all the trimmings!

Before frosting, place strips of waxed paper around the edge of the cake plate. The waxed paper will protect the plate as you frost and you can remove it after the frosting has set.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
355
(
Calories from Fat
160 ),
% Daily Value
Total Fat
18 g
18 %
(Saturated Fat
11 g,
11 %
),
Cholesterol
80 mg
80 %;
Sodium
330 mg
330 %;
Total Carbohydrate
45 g
45 %
(Dietary Fiber
2 g
2 %
),
Protein
5 g
5 %
;
% Daily Value*:
Vitamin A
12%;
Vitamin C
0%;
Calcium
4%;
Iron
5%;
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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