Saturday, February 27, 2010

Boston Cream Banoffee Cake!

Happy Saturday!! I don't know about you, but seeing all these Olympians work so hard makes me famished so I had to come up with something to eat while I watch. This again is a combination of many things that I love. Boston cream pie and cake is delicious, but add bananas and caramel and it's heaven!! Now I can make it through the Olympics without passing out! Happy baking!!

Here are most of the things you need for this recipe. They help make it quick and easy.
Boston Cream Banoffee Cake
1 Yellow Cake mix (and ingredients to make the cake)
3 Bananas
1 Small Cool Whip container
1 Small Box Vanilla pudding
1 Jar Caramel or butterscotch ice cream topping
Chocolate frosting ( I made my own, but canned works too)
First bake your yellow cake. Follow the directions on the box and then bake in a cookie sheet pan lined with tinfoil. The tinfoil will make it easy to remove the whole cake later. It will cook more quickly because it is a thinner layer. My cake baked in about 12 minutes at 350 degrees. Cool completely. While it is cooling thaw your cool whip and make your pudding as the directions state and get it in the fridge to set. Also this is a good time to make or get your frosting ready. Once the cake has cooled cut it in half right through the middle. Put one half of the cake in a 9x13 pan. Combine your pudding and cool whip and pour over the first layer of cake. You may fill it as full as you like. Next slice your bananas and place on top of the pudding/cool whip layer. Now comes the caramel. Pour a nice layer over the top of the bananas then cover with the second layer of cake. Press down lightly to secure it. Now top with your chocolate frosting and chill in the refrigerator until ready to serve. Turn on the Olympics (or anything else) and enjoy!!!

1 comment:

  1. I can *almost* taste it from your picture! I didn't know what banoffee cake was....thanks for teaching me something new today! :)