My husband has an addiction. He has a compulsion to look at certain kinds of pictures on the computer. No, not that kind of picture!! His favorite leisure time activity is trolling the internet for interesting tech factoids, cool videos of jet engine flame-outs, and gossip about the newest Macintosh products. He will even cover up the scantily clad, buxom women in the side bar advertisements so he can better focus on the latest PIXAR movie trailer.
The other day he sheepishly turned the laptop around to me and said, "Look what I found. Don't you have some bananas on the counter?" He showed me a totally drool-worthy cake on Slashfood, the Elvis cake from Foodaphilia. "Would you make me this, please, honey?"
Well, how can I turn down such a nice guy?
I made the cake and as I was putting it together I thought about Elvis. Amazing music, jumpsuits, and hey, wasn't he a big fan of fluffernutter sandwiches? With this brain spark, I added marshmallow fluff to the frosting in between the layers. Wow, it tastes just like my Killer Crack Peanut Butter Fudge! The cake is super moist with gooey filling and mounds of frosting, and it tastes even better the next day as the flavors meld. Perfect for banana lovers, peanut butter addicts, and Elvis fans alike!
Elvis Fluffernutter Cake
2 cups all-purpose flour
1-1/2 cups white sugar
1/2 cup butter
1 cup milk
3-1/2 tsp baking powder
1 tsp salt
1 tsp vanilla extract
2 mashed bananas, about 1 cup
2/3 cup mini chocolate chips, plus more for sprinkling on the cake
1- Preheat the oven to 350 deg. F. Grease the bottom of two 9-inch round cake pans. Fit the bottoms with rounds of parchment paper. Grease and flour the whole pan.
2- In a small bowl whisk together the flour, baking powder and salt and set aside.
3- In a large bowl, cream together the sugar and butter 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. Stir in vanilla and mashed bananas.
4- Pour batter evenly between the two cake pans. Sprinkle the mini chips over the top of the batter. Bake for 35 minutes, or until a toothpick inserted into the cake comes out clean.
5- Let pans cool for 10 minutes on a rack. Carefully invert layers onto a plate, peel off the parchment paper, then carefully put back on the rack to finish cooling. If the cake cracks at all, don't fret as there will be plenty of gooey frosting to fill in the gaps.
2 sticks of butter at room temperature
1 cup of smooth peanut butter
4 cups of powdered sugar
2 Tbsp milk
1 cup marshmallow fluff
With an electric mixer cream together the butter and peanut butter until it's smooth. Add the powdered sugar a cup at a time. Add as much of the milk as you need to achieve the consistency you want.
Place 1/3 of the frosting into a separate bowl and fold in the marshmallow fluff till completely incorporated.
Frost the top of the first layer with the marshmallow frosting. Top with the second layer. Frost with the rest of the frosting and sprinkle mini chips over the top, pressing them into the frosting slightly.