Tag: cake

Banana Pudding Cake

INGREDIENTS
Cake
2 sticks butter, softened
1 3/4 cups sugar
3 eggs + 2 egg whites
3 tsp vanilla
3 cups all-purpose flour
3 1/2 tsp baking powder
One 1.34oz box instant, sugar-free banana pudding mix
1 cup milk
Filling: Whisk together the following ingredients and refrigerate until assembling cake (~10minutes).
One 1.34oz box instant, sugar-free vanilla pudding mix
1 1/4 cups skim milk
1 cup Cool Whip (or whipped cream)
To brush on layers: Mix together the following:
1 Tbsp sweetened condensed milk
1 Tbsp skim milk
You’ll also need:
2-3 medium ripe bananas
3-4 cups Cool Whip for frosting


INSTRUCTIONS

Step 1: Make the cake
Preheat oven to 350 F. Prep three 8″ round pans by lining the bottom only with parchment paper. Cream butter and sugar until light and fluffy. Slowly beat in eggs and egg whites, one at a time. Beat in vanilla until well combined.
In a separate bowl, combine flour, baking powder, and pudding mix. Add into wet ingredients in three separate additions, mixing until just combined. Don’t over mix!
Stir in milk until combined. Divide batter and pour into pans. Bake 22-25 minutes or until cake is golden and begins to pull away from sides of pans.
Allow cake to cool 15 minutes in pan. Loosen and remove from pan. Allow to cool another 1-2 hours on a wire rack.
Step 2: Begin layering
Level each cake. Place first layer on cake plate. Brush with a little milk mixture.
Line banana slices on top of cake. Spread 1/3-1/2 of the filling mix on top of bananas.
Place next cake layer on top of filling. Repeat with milk mix, filling, and final layer.
Step 3: Frost
This is the fun part. Frost with Cool Whip and decorate as you wish. I crushed some mini Nilla wafers and spread on top. Then used the wafers along the sides.
Whew! Sounds super complicated, but it was simple to make. You may also want to put some Nilla wafers in between the layers. You know, if you’re feeling extra fancy and decadent.
Very important!!: Store this cake in the fridge!! Lots of perishable ingredients. You’ve been warned, so I’m off the hook if you don’t refrigerate and get sick.
This may be a new family favorite. It’s definitely not a “good for you” cake, but this was a very special occasion. Everyone loved it, too! My nieces especially enjoyed picking off and eating the Nilla wafers.

Thank you for reading 🙂

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Gluten Free Chocolate Cake

Best Gluten-Free Chocolate Cake
https://www.tasteofhome.com/recipes/best-gluten-free-chocolate-cake/

Ingredients

  • 2 cups gluten-free all-purpose baking flour
  • 2 cups sugar
  • 3/4 cup baking cocoa
  • 1/4 cup ground flaxseed
  • 1/4 cup chia seeds
  • 2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 to 2 teaspoons instant espresso powder
  • 1/2 teaspoon xanthan gum
  • 1 cup boiling water
  • 1 cup unsweetened almond milk
  • 1 cup canola oil
  • 4 teaspoons vanilla extract
  • Confectioners’ sugar

Directions

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan, using gluten-free flour.
  • In a large bowl, whisk the first 10 ingredients. In another bowl, combine water, almond milk, oil and vanilla until well blended. Gradually beat flour mixture into milk mixture.
  • Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 15 minutes before removing to wire rack to cool completely. Dust with confectioners’ sugar before serving.
Nutrition Facts

1 slice: 310 calories, 17g fat (1g saturated fat), 0 cholesterol, 339mg sodium, 41g carbohydrate (26g sugars, 4g fiber), 3g protein. Originally published as Best Chocolate Cake in Fast Track 2019

Thank you for reading 🙂

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The Cake…my daughter

Cake
My daughter and new son in law.
My daughter.

Great wedding folks.

Thought I’d share the cake, me and my husband made. The wedding theme was tie dyed.

Happy Fourth

I’ll see you on this side of the rainbow.

MwsR

Thank you for reading 🙂

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