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Chocolate-Banana-Peanut Butter Delight

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By Betty Crocker Kitchens
Updated Aug 14, 2006
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It’s delightful and delicious. It’s a triple-layer cake with a surprise inside. Such a winning flavor combination means just one thing--you’ll be a champ just for baking it!

Chocolate-Banana-Peanut Butter Delight

  • Prep Time 60 min
  • Total 2 hr 40 min
  • Servings 16
  • Ingredients 28
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Ingredients

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

Garnish

  • Peanuts, if desired
  • Chocolate chips, if desired
Make With
Gold Medal Flour

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

355 Calories
18 g Total Fat
5 g Protein
45 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
355
Calories from Fat
160
Total Fat
18 g
Saturated Fat
11 g
Cholesterol
80 mg
Sodium
330 mg
Potassium
160 mg
Total Carbohydrate
45 g
Dietary Fiber
2 g
Protein
5 g
% Daily Value*:
Vitamin A
12%
12%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
5%
5%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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