Chocolate-Banana-Peanut Butter Delight

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

Directions

• 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.