Chocolate Peanut Butter And Banana Cake Aka Elvis Cake Recipes

Steps:

• Preheat oven to 350°F.
• For the cake, put cake mix, mashed bananas, egg whites, and water in a large bowl. Beat well with a mixer for 2 minutes. grease two 9 inch cake pans, and pour batter into pans. Pour one pan more than the other, about 1 inch. Bake for 30 minutes.
• For Filling place peanut butter, powered sugar, and butter in a small mixing bowl. Cream until the ingredients are incorporated, and set aside.
• For frosting combine 1/2 cup butter and cococa in a medium bowl, and mix together. Alternate the powered sugar and milk by adding the powered sugar fist. Then stir in vanilla.
• Once the cake is cool, place the thinner one on the bottom. Spread half of the peanut butter filling on top. Cut the bigger cake in half. Place one on top of the peanut butter topped cake. Trim edges of cakes with a knife if necessary. Spread the remaining peanut butter filling on top of the second layer. Place the third cake layer on the top, and trim again. Spread frosting evenly over the top and the edges of the cake. Place slivered almonds around the bottom of the cake and in the center.

Steps:

• FROSTING: With an electric mixer beat together the butter and peanut butter until smooth. Slowly mix/beat in the powdered sugar and milk until frosting reaches a spreadable consistency. Add mashed banana and mix thoroughly (it's okay if it has small lumps of banana in it. Chill until needed.
• Preheat oven to 375 degrees F. Spray 2 9" round pie pans with bakers ease (or grease and flour pans). Set aside.
• CAKE: In a medium bowl and with an electric mixer, beat the peanut butter, sliced banana, oil and water together on medium speed until mostly smooth or only a few very small pieces of banana are visible. On low speed beat in the egg, cocoa powder and the cake mix. Increase speed to medium-high and beat for 1 minute or until batter is well blended, adding more water if needed (batter will be thick). If using, gently fold in peanuts.
• Spoon an equal amount of batter into each round, Bake on center rack for 15-20 minutes or until a wooden pick inserted into the center of cakes comes out clean. Cool on rack.
• Remove frosting from fridge while cake is cooling. Frost cake when ready. Sprinkle the top and/or sides with an even amount of the chopped peanuts. Garnish the top of with a dried banana chip for each slice. Refrigerate until serving. Note, you can also make cupcakes or a sheetcake if you choose. Keep refrigerated.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine flour, baking powder and baking soda; add to creamed mixture alternately with milk, beating well after each addition. , Transfer to a greased 13x9-in. baking pan. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack., For frosting, in a small bowl, beat peanut butter, milk and vanilla until blended; gradually beat in confectioners' sugar until smooth. Spread over cake.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch cake pan and line the bottom with a circle of waxed paper.
• Mix graham cracker crumbs, melted butter, 3/4 teaspoon banana extract, and 3 tablespoons sugar in a bowl until mixture holds together; transfer into bottom of prepared cake pan. Use a second 8-inch cake pan to press the crust firmly.
• Bake in the preheated oven until crust is lightly browned, about 8 minutes. Set aside to cool.
• Pour water to a depth of about 1 inch into the bottom of a double boiler and bring to a boil. Place peanut butter chips and half-and-half into the top of the boiler and set over the bottom of the boiler (boiling water shouldn't touch top boiler). Stir until the chips have melted and the mixture is smooth; set aside to cool.
• Place cream cheese into the mixing bowl of a stand mixer and slowly mix, using paddle attachment, until cream cheese is smooth. Increase speed to medium and beat in 1/2 cup sugar. Beat eggs into mixture, 1 at a time, blending the next egg in after the previous one is fully incorporated. Beat in bananas, vanilla extract, 1/2 teaspoon banana extract, and lemon juice, stopping occasionally to scrape the sides of the bowl. Finally, beat in peanut butter chip mixture until cheesecake batter is smooth and even. Pour filling into the graham cracker crust.
• Set the cheesecake on a large baking pan. Pour enough water into the baking pan to reach most of the way up the sides of the cheesecake pan, creating a water bath. Bake cheesecake in the preheated oven until filling is set, about 1 hour. Turn off oven, open door, and let cheesecake cool slowly in the oven for 1 hour.
• Run a knife around the inside of the cheesecake pan and flip the pan over onto a cooling rack. Place a dish towel on the bottom of the pan. Use a hot water-filled tea kettle to rub the dish towel, gently heating the bottom of the cheesecake; slowly remove pan. Place a serving platter on top and use the wire rack to flip the cake back over onto platter. Refrigerate cheesecake for 8 hours.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch baking pans with cooking spray.
• Combine all-purpose flour, white sugar, whole wheat flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
• Stir mashed bananas, buttermilk, egg whites, applesauce, egg, and 1 teaspoon vanilla extract together in a separate bowl. Add gradually to the flour mixture, mixing until batter is just combined.
• Divide batter evenly between the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 30 minutes.
• Combine cream cheese, peanut butter, confectioners' sugar, and 1 teaspoon vanilla extract in a large bowl; beat with an electric mixer until frosting is creamy.
• Run a rubber spatula around the edges of the cooled cakes. Grease a baking sheet lightly with cooking spray. Invert cake pans onto the baking sheet; tap bottoms lightly to release cakes.
• Spread frosting onto the cake layers. Stack layers; frost top and sides. Cut into 8 slices. Garnish with banana slices.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x12-inch baking pan.
• Mix pastry flour, white sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl. Stir bananas and peanut butter together in a separate bowl until smooth; add almond milk and oil and mix well. Carefully fold banana mixture into flour mixture until batter is just combined; fold in chocolate chips. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.

Steps:

• 1. In bowl, mash bananas and add banana flavoring and 1t sugar. Mash altogether. set aside. In large bowl, mix the dry cake mix and dry pudding mix together. Add the ingredients listed on the back of the cake box and add 1 cup of buttermilk with them. Add the banana mixture. Beat together until well mixed. Pour in a greased 9x13 and bake in preheated 350 degree oven for 45-55 minutes, depending on oven. Meanwhile, in bowl, mix the frosting, peanut butter and 1/2 cup powdered sugar. Use a little milk if it's too dry. But, my frosting usually isn't. Depends on the peanut butter. Frost cake when cooled. Note: You can use a chocolate frosting for a peanut butter cup frosting. Goes good with banana as well.