I was able to come home from school early today due to Spring Break so I had time to make a cake for the folks at the grocery store. When I was contemplating what to do with ripe bananas and was listing off choices and ideas, one guy requested the chocolate banana cake I suggested. I haven’t made it in many years, but the recipe is written in my son’s handwriting as I remember him telling me it was a keeper. Here it is.
1 pkg. Devils Food cake mix
1 C mashed ripe bananas
1/3 C water
1 C sour cream
Mix altogether and bake for 25 minutes in 350 oven. I used two 9 inch pans greased and lined with parchment paper.
Cool completely. I turned mine out of the pans after 10 minutes to cook on the baking racks.
1 small pkg instant banana pudding
1 C cold milk
1 entire tub of whipped topping like Cool Whip
Put pudding and milk in mixer and mix thoroughly. Add Cool Whip and blend together.
Let sit 5 minutes until it thickens up.
Frost as you would for any cake. Amazingly the frosting does not run and stays put on the cake.
Granted, this is not a St. Patrick’s Day dessert, but I am willing to guess that it was enjoyed by all the employees at the store. I am sure I will know tomorrow and let you know.
God bless you.