February 10, 2008

Elvis has left the building

And gone straight to my hips!

One of my inspirations for doing that 1950s themed food night was the recipe I found on Cookie Baker Lynn's blog for Elvis Fluffernutter Cake.

Now I live in Rhode Island, and the fluffernutter is our state sandwhich - yeah I know go figure. So that coupled with my friends coming, I knew this was the dessert to set the tone for the whole evening.

This was by far one of the most delicious cakes and sweetest I've had in a while. And for those of you that get daunted by scratch cake making, don't - this was so easy.

Then only change from the recipe I made was that instead of doing two rounds and frosting a whole stacked cake, I did one sheet cake - simply because I had to work all day saturday and needed things to be easier. To compensate for that, where the recipe tells you to divide the frosting in thirds and add the fluff to part of that for the middle layer, I just added the fluff to the whole batch of frosting.

Elvis Fluffernutter Cake
2 cups all-purpose flour

1-1/2 cups white sugar

1/2 cup butter

1 cup milk

3-1/2 tsp baking powder

1 tsp salt

1 tsp vanilla extract

3 eggs

2 mashed bananas, about 1 cup

2/3 cup mini chocolate chips, plus more for sprinkling on the cake

1- Preheat the oven to 350 deg. F. Grease the bottom of two 9-inch round cake pans. Fit the bottoms with rounds of parchment paper. Grease and flour the whole pan.

2- In a small bowl whisk together the flour, baking powder and salt and set aside.

3- In a large bowl, cream together the sugar and butter until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add flour mixture alternately with milk, beating just to combine. Stir in vanilla and mashed bananas.

4- Pour batter evenly between the two cake pans. Sprinkle the mini chips over the top of the batter (I didn't do this, Adam doesn't love chocolate so I went with as little chocolate as possible for the cake). Bake for 35 minutes, or until a toothpick inserted into the cake comes out clean.

5- Let pans cool for 10 minutes on a rack. Carefully invert layers onto a plate, peel off the parchment paper, then carefully put back on the rack to finish cooling. If the cake cracks at all, don't fret as there will be plenty of gooey frosting to fill in the gaps.

2 sticks of butter at room

cup of smooth peanut butter

4 cups of powdered sugar

2 Tbsp milk

1 cup marshmallow fluff (I used about a cup and a half)

With an electric mixer cream together the butter and peanut butter until it's smooth. Add the powdered sugar a cup at a time. Add as much of the milk as you need to achieve the consistency you want. Place 1/3 of the frosting into a separate bowl and fold in the marshmallow fluff till completely incorporated. Frost the top of the first layer with the marshmallow frosting. Top with the second layer. Frost with the rest of the frosting and sprinkle mini chips over the top, pressing them into the frosting slightly.

Now the banana cake with this is out of this world. And we decided next time we'll make the banana cake recipe and maybe try with just a cream cheese frosting.

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