As soon as I saw this cake on Lynn's blog, I saved the recipe thinking I would make it for my stepdad at some point, as he is a big Elvis fan. Plus the cake sounded like something fun and a bit different (banana cake with chocolate chips sprinkled on top, peanut butter marshmallow filling, and peanut butter icing - all sprinkled with chopped peanut butter cups). Well when my stepdad's birthday came around, I asked him what kind of cake he wanted and he said cheesecake with some kind of sauce. Yea I could've made that for him but what about the fluffernutter cake?? I told him about it but he said no I want the cheesecake. But then I sent him the link to Lynn's post and he changed his mind.
I didn't really like this cake, which is odd for me because usually I can find something I like about most things I bake. Everyone else on the other hand, loved it. Really loved it. Some people said it's their favourite cake I've made - even my mom who is against chocolate chips in banana bread and never eats peanut butter cups.
You can see in this picture my typical "stick all the frosting on top!" tactic. I really don't intend to do this but somehow it always happens. Must work on that.
I've started to put the cakes together a day or so before we eat them but the resulting cakes are drier. I know for some cakes (or maybe all cakes?) people say that if you let it sit for a day it will taste better because the flavours meld, but I'm not really convinced.
Other cakes I've made:
Caramel Cake with Caramel Cream Cheese Frosting
Carrot Coconut Cake with Cream Cheese White Chocolate Icing
Perfect Party Cake (Lemon, Raspberry, Coconut)
Elvis Fluffernutter Cake
From All Recipes then adapted by Foodaphilia and adapted again by Cookie Baker Lynn and by me
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
Chopped up peanut butter cups for sprinkling on top
1. Preheat the oven to 350F. 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 25-35 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.
2 sticks (1 cup) butter, 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 smooth. Add the powdered sugar a cup at a time.
Place 1/3 of the frosting into a separate bowl and fold in the marshmallow fluff until 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 chopped peanut butter cups over the top, pressing them into the frosting slightly.