Friday, July 27, 2007

Elvis Cake

Once upon a time, Sher, over at What Did You Eat? baked an intriguing cupcake called "Hunk of Burning Love". Inspired by Elvis, it was a banana cupcake with a chocolate bar center, covered with peanut butter frosting that she spiked with Cayenne pepper. I bookmarked the recipe right away and returned to it recently. Faced with some bananas that needed to be used at the cafe, and not wanting to make bread pudding in this heat, I made a variation of Sher's creation and came up with this two layer cake that I called the "Elvis".
Inside Elvis
I have a favorite butter cake recipe that I manipulate on a regular basis by adding this or that. You could even substitute a box cake mix and just add flavorings to suit your needs. There is no shame in using pre-made products. If it saves you time and money and you or your family enjoys it, go for it.

To this basic recipe I added mashed over-ripe bananas and a capful of banana flavoring and all of a sudden I had a rich and moist banana cake with not a lot of extra work.

2 cups all-purpose flour
1 1/2 cups white sugar
1/2 cup butter or shortening
1 cup milk
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract
3 eggs
2 mashed bananas
1/2 tsp banana extract
2/3 cup mini chocolate chips, more for sprinkling on the finished cake

Mix together the flour, baking powder and salt and set aside. In a large bowl, cream sugar and shortening until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add flour mixture alternately with milk, beating just to combine. finally, stir in vanilla, mashed bananas, and banana extract. Pour batter evenly between two greased 9 inch round cake pans. Sprinkle each cake with 1/3 cup of mini chocolate chips and bake at 350 degrees for 35 minutes, or until a toothpick inserted into the cake comes out clean.

Frosting
2 sticks of butter, room temperature
1 cup of smooth peanut butter.
4 cups of powdered sugar
Up to 2 Tbs milk

In an electric mixer cream together the butter and peanut butter until smooth and fully incorporated. Add the powdered sugar a cup at a time and use milk to adjust the consistency to your liking. I left out the "burning" Cayenne pepper from Sher's cupcake recipe because I was making this for A Full Plate and wasn't sure how that would go over with kids and whatnot. But if I ever make this strictly for friend and family consumption, I would definitely add the pepper element to the frosting.
Peanut Butter Frosting
Build your cake and be generous with the frosting, it's delicious so you'll want a lot of it on top and in the middle of the cake.
Finished Elvis Cake
Sprinkle a few more mini chocolate chips on top and enjoy.

Thanks for the inspiration Sher! And Elvis too, I suppose.

16 Comments:

  1. Randi said...
    this looks so super tasty. your cakes have been making me salivate like crazy. i can't wait to get off my butt and make something.
    ET said...
    That looks absolutely divine! I may have to try and make that one day!!!!

    Not much baking or cooking here, but I will hopefully change that soon!
    Megan said...
    I can't wait to try this! PB and banana is one of my favorite food combos! All I need is an occassion to make this cake for...
    Cheryl said...
    That cake is just ridiculous. It is so fantastic, it should be against the law. Seriously!!!
    Taylor said...
    I'll take...a hunk, a hunk of burnin' love.
    sher said...
    ARGH!!!!!!! I must make that. Must have that! It's so darn fabulous looking. You're a baking genius, I swear! Thank you for taking the recipe forward to greater heights.
    Michele said...
    I recently made your cake as a gift for my sister. I have to tell you, we devoured it. My husband was over the moon for the frosting, my sister loved the chocolate chips and I loved how easy it was to put together! Thank you so much for sharing such a fantastic recipe! I'm definitely making this again!
    Kt said...
    This looks great! I'm definitely going to have to try this soon. :)
    Anonymous said...
    my boyfriend made this last night and it was amazing!! we didn't have chocolate chips so i can only imagine how good it would be then! he made cupcakes out of it and i ate 3 immediately - yum!
    Anonymous said...
    I tried this recipe for fathers day and the crowd went wild! The best part is that the cake layers are very dense and moist b/c of the mashed up banana. I mashed it until it resembled baby food. The only things I'm going to try next time...and according to my boyfriend, he'll be taking it to work to bragg, is add some chopped walnuts to the cake batter, and double the whole recipe. The cake layers baked up a little small, and I think it would look beautiful as a 4 layer cake. So great job! This was the first recipe I tried from your site, and I cannot wait to try more. Keep up the good work!
    Melissa
    Anonymous said...
    I made this cake for my son's 19th birthday. It was a big hit! I did have a little problem with the mini-choc. chips. No one noticed, of course, but they all sank to the bottom of the cake pan. When I took the cakes out of the pans, most of the chips stuck to the bottom. Did anyone else have this problem? Maybe I'll add the chips about half way through baking next time. Regardless, LOVED THE CAKE! Thank you for a great recipe!
    Jessica "Su Good Sweets" said...
    I topped the cake with candied bacon (just because). Bacon was okay, cake and frosting itself were AMAZING. I want to make it over and over. I also halved the sugar in the frosting, as I don't like it too sweet.
    Anonymous said...
    Made this cake and added extra stuff to outside.

    C:\Documents and Settings\ADMIN\My Documents\My Pictures\New Folder\Allie's B-Day Cake.JPG
    Letsgopens said...
    Your frosting was wonderful and very easy to make. I didn't make the cake but will do so after tasting the frosting. I used your frosting on a chocolate cake and it was great. Thanks for the recipe.
    Anonymous said...
    can you sub anything for banana extract? i have been unable to find it ;(
    e said...
    You can skip the extract, just make sure you use very ripe bananas.

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