Bananas Foster:1/2 cup packed brown sugar3 tablespoons butter1 1/2 cups (about 2 large) finely chopped, firm ripe bananas1/2 teaspoon rum extract1/4 teaspoon ground cinnamonCake:1 (18.25-ounce) package Devil's Food cake mix1 (3.9-ounce) package instant chocolate pudding and pie filling mix2 large eggs1 (8-ounce) container sour cream1/2 cup vegetable oil1/2 cup water1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini MorselsChocolate Frosting:3/4 cup heavy whipping cream2 cups (12 ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels1 (16-ounce) container prepared cream cheese frosting2 ounces NESTLÉ® TOLL HOUSE® Premier White Baking Bar, made into curlsPREHEAT oven to 350ºF (175ºC). Lightly coat three 9-inch-round cake pans with non-stick cooking spray.FOR BANANAS FOSTER: Combine brown sugar and butter in medium, microwave-safe bowl. Microwave uncovered, on HIGH (100%) power for 1 minute. Add chopped bananas, rum extract and cinnamon; stir. Microwave an additional 4 minutes, stirring once. Cool completely.FOR CAKE: Combine cake mix, pudding mix, eggs, sour cream, vegetable oil and water in large mixer bowl. Beat on medium speed until well blended (batter will be thick). Pour about 1 1/2 cups of batter into each prepared cake pan. Sprinkle each with a heaping tablespoon of mini morsels.BAKE for 20 minutes or until wooden pick inserted near center comes out clean. Cool in pans on wire racks 10 minutes; remove to wire racks to cool completely.FOR CHOCOLATE FROSTING: Heat cream in uncovered, medium microwave-safe bowl on HIGH (100%) power for 1 1/2 minutes or just until boiling. Add morsels; let stand 5 minutes. Stir until smooth. Cover; cool for 30 minutes.TO ASSEMBLE: Place one cake layer on serving platter. Spread half the cream cheese frosting on cake. Spread half the banana mixture to 1/2-inch of edges. Top with second cake layer. Spread with remaining cream cheese frosting followed by remaining banana mixture. Top with remaining cake layer. Spread Chocolate Frosting over top and side of cake. Sprinkle with Premier White curls around top edge of cake. Refrigerate until chocolate is set. Refrigerate leftover cake up to 24 hours.Makes 12 to 16 servings.Tuesday, March 17, 2009
Bananas Foster Fudge Cake
Bananas Foster:1/2 cup packed brown sugar3 tablespoons butter1 1/2 cups (about 2 large) finely chopped, firm ripe bananas1/2 teaspoon rum extract1/4 teaspoon ground cinnamonCake:1 (18.25-ounce) package Devil's Food cake mix1 (3.9-ounce) package instant chocolate pudding and pie filling mix2 large eggs1 (8-ounce) container sour cream1/2 cup vegetable oil1/2 cup water1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini MorselsChocolate Frosting:3/4 cup heavy whipping cream2 cups (12 ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels1 (16-ounce) container prepared cream cheese frosting2 ounces NESTLÉ® TOLL HOUSE® Premier White Baking Bar, made into curlsPREHEAT oven to 350ºF (175ºC). Lightly coat three 9-inch-round cake pans with non-stick cooking spray.FOR BANANAS FOSTER: Combine brown sugar and butter in medium, microwave-safe bowl. Microwave uncovered, on HIGH (100%) power for 1 minute. Add chopped bananas, rum extract and cinnamon; stir. Microwave an additional 4 minutes, stirring once. Cool completely.FOR CAKE: Combine cake mix, pudding mix, eggs, sour cream, vegetable oil and water in large mixer bowl. Beat on medium speed until well blended (batter will be thick). Pour about 1 1/2 cups of batter into each prepared cake pan. Sprinkle each with a heaping tablespoon of mini morsels.BAKE for 20 minutes or until wooden pick inserted near center comes out clean. Cool in pans on wire racks 10 minutes; remove to wire racks to cool completely.FOR CHOCOLATE FROSTING: Heat cream in uncovered, medium microwave-safe bowl on HIGH (100%) power for 1 1/2 minutes or just until boiling. Add morsels; let stand 5 minutes. Stir until smooth. Cover; cool for 30 minutes.TO ASSEMBLE: Place one cake layer on serving platter. Spread half the cream cheese frosting on cake. Spread half the banana mixture to 1/2-inch of edges. Top with second cake layer. Spread with remaining cream cheese frosting followed by remaining banana mixture. Top with remaining cake layer. Spread Chocolate Frosting over top and side of cake. Sprinkle with Premier White curls around top edge of cake. Refrigerate until chocolate is set. Refrigerate leftover cake up to 24 hours.Makes 12 to 16 servings.
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