Elvis’s Birthday Cake by ChocolateBakery{1}

Here is the recipe for the Elvis banana, chocolate chip, peanut butter cake and peanut butter frosting…  Enjoy!

Elvis Banana-Chocolate Chip- Peanut Butter Cake

CAKE:

6 oz. butter, softened  and pliable

1 ¾ C granulated sugar

3 eggs, room temperature

1 ½ tsp. vanilla extract

1 ½ C Mashed  ripe banana (approximately 3 bananas, the riper the better)

½ C plain yogurt or sour cream (or you can substitute butter milk)

2 ½ C cake flour

1 ¼ tsp. baking soda

¼ tsp. salt

¾ C mini chocolate chips

  1. Pre-heat oven to 3500.  Grease and flour 2 – 9” or 3 – 8”  round layer cake pans, or 1 – 9”x 13” pan.
  2. Blend the butter and sugar together until light and fluffy, approximately 3 minutes at medium speed using a stand mixer and the paddle attachment.  Scrape well at least twice during the 3 minutes.
  3. With the mixer running on low, add the eggs one at a time, allowing the butter to absorb the egg, and scraping well before adding the next egg.  Add the vanilla.
  4. Sift together the flour, baking soda and salt.  Add 1/3 of the flour mixture, mix briefly, scrape the bowl.
  5. Mix together the banana puree and sour cream.  Add half of the banana mixture to the batter, mix briefly, scrape well.
  6. Add half of the remaining flour, mix, scrape, add the remaining banana mixture, mix, scrape, add the remaining flour mixture, mix, scrape. Do not overmix, or you will toughen the cake.
  7. Fold in the chocolate chips.  Divide the batter between the prepared pans.
  8. Bake 3500, approximately 25 – 30 minutes for the 8” pans, or 30 – 35 minutes for the 9” pans.  The cake is done when it is springy to the touch, and a toothpick inserted into the center comes out with a few crumbs clinging to it.
  9. Cool  layer cakes in their pans for 30 minutes before removing to cool completely.  When cool, stack the cakes layers with peanut butter frosting between the layers.   The 9” x 13” cake can be left in the pan to cool, and frosted right in the pan.  Note:  this cake tastes better the next day!

PEANUT BUTTER FROSTING:

1 C creamy peanut butter (not natural style)

2 oz. softened butter

1 tsp. vanilla

3 C sifted powdered sugar

Approximately 1/3 C milk or cream

  1. Blend the peanut butter and butter until smooth.  Add the vanilla, blend well.
  2. Add 1 C powdered sugar, blend well, add  2 Tbl. milk, blend well, scrape well.  Continue alternating the sugar and milk in 2 more additions, scraping between additions.  Adjust the consistency and sweetness of the frosting with more sugar or milk.
  3. Garnish the top with a sprinkling of chocolate chips, or stripe the top with melted chocolate chips.

By Judy Category: Uncategorized