Banana-Chocolate Cake...or is it Chocolate-Banana Cake?

As promised here is my cake. I would have posted this sooner, but the day that I had planned on making it my stomach decided that it wasn't going to cooperate with food, and so I instead spent the day on the bathroom floor. Not a fun place I assure you. Here is what to do.

First off you must be aware that when you put fruit into cake batter things change. Mostly you add less liquids because the fruit has water in it, second baking time usually increases and it is better to cook the cake at a lower temperature than recommended (about 15 degrees or so), third your toothpick will never come out clean, and fourth the edges of the cake are usually golden brown by the time the inside is done. If you understand these concepts you are ready to start.

Ingredients:

1box cake mix

3 eggs

1/4 cup of oil

water* (see instructions for more detail)

1 3.40z box of Banana Cream instant pudding

2 bananas

1 cup of semi-sweet chocolate chips

Frosting:

Banana Cream Pudding

2 bananas

Chocolate chips

Out of laziness, I got a vanilla (or white) cake box mix. I like Betty Crocker, usually because they are on sale more often than not. First, beat the eggs until fluffy. Add the cake mix, about 3/4 box of instant pudding and oil and mix until well blended. Cut up two bananas and mix into batter. You will want to use an electric beater to mash up the banana pieces. Mix until there are no large pieces in the batter. Now we add the water. I ended up using about 3/4 cup, but it is best to add the water in smaller amounts until the batter is normal consistency for a cake. Remember the cardinal rule of baking: you can always add more water, but never can you add more dry ingredients. Mix in chocolate chips and spread batter into greased and floured pan.

As a general rule, I will always check on a cake about 5-10 min before I expect it to be done. If the box says 30-35 min, I will check at 25. You can always add more time. You should know that the cake is done because the middle is no longer wobbly and the top and sides are golden. When you cook a cake with fruit in it, it looks like you over cooked it, but not the case. The fruit keeps the inside moist and soft. Remove and cool.

For the frosting I simply took the left over pudding mixture, added milk and let it set into pudding. Add milk until you get a consistency that you like. Cut up two more bananas and place over the top. Finally melt about a 1/4 cup of chocolate chips and put into a plastic sandwich bag that has a corner cut off. Squeeze chocolate onto cake.

Don't be afraid to make this cake you own. If I were to make it again, I would get a larger box of pudding and use more in the cake and then have more to use for frosting. I baked mine at 350 which I feel was too hot so I would also lower the temp. Happy Baking!!