Chocolate-Banana-Peanut Butter Delight

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!

Prep Time

1:00

Hr:Mins

Total Time

2:40

Hrs:Mins

Makes

16

servings

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
  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.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
How-To
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.
Serve With
Pull out all the stops! This cake begs for a big scoop of ice cream with all the trimmings!
Success
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 355
    • (Calories from Fat 160 ),
  • Total Fat 18 g
    • (Saturated Fat 11 g,),
  • Cholesterol 80 mg;
  • Sodium 330 mg;
  • Total Carbohydrate 45 g
    • (Dietary Fiber 2 g,
  • Protein 5 g;
Percent Daily Value*:
    *Percent Daily Values are based on a 2,000 calorie diet.