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
- 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.
