Banana Cream Cake
Ingredients
1/2 cup butter, softened
1-1/4 cups sugar
2 eggs, separated
1-1/2 cups mashed ripe bananas
1/4 cup sour cream
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
Filling & Frosting:
1-1/2 cups cold whole milk
1 package (3.4 ounces) instant banana cream pudding mix
1 can (16 ounces) chocolate frosting
2 medium firm bananas, sliced
3 tablespoons lemon juice
Directions:
~Preheat oven at 350°.
~In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks; mix well. Beat in the bananas, sour cream and vanilla.
~Combine the flour, baking soda and salt; add to the creamed mixture and beat well.
~In a small bowl, beat egg whites until stiff peaks form. Fold into batter. Transfer to two greased and floured 9-in. round baking pans.
~Bake for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
~For filling, in a small bowl, whisk milk and pudding mix for two minutes. Let stand for two minutes. Cover and refrigerate until chilled.
~In a small bowl, beat frosting until light and fluffy.
~Place bananas in a small bowl; toss with lemon juice.
~Place one cake layer on a serving plate; spread with three tablespoons frosting.
~Stir pudding; spread half over the frosting. Top with half of the bananas and the remaining cake layer. Repeat frosting, filling and banana layers.
~Frost sides and decorate top edge of cake with remaining frosting.
~Store in the refrigerator.