Description
Two moist layers banana cake with a light and fluffy banana cream in between.
Ingredients
- 1 (18.25 ounce) package yellow cake mix
- 1 (3.5 ounce) package instant banana pudding mix
- 4 eggs
- 1 ½ cups milk
- 1 ½ cups white sugar
- ¼ cup all-purpose flour
- ¾ cup butter
- ¾ cup shortening
- ¾ cup milk
- 1 ½ teaspoons banana extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 – 9×13 inch pans.
- In a large bowl
- stir together the cake mix and instant pudding. Beat in the eggs and 1 1/2 cup of milk. Divide the batter evenly between the two pans.
- Bake in preheated oven for 15 to 17 minutes
- or until a wooden toothpick inserted into the cake comes out clean. While the cake is baking
- make the filling.
- Stir together the sugar and flour. In a medium bowl
- cream together the butter
- shortening and sugar mixture. Beat in the milk and banana extract until smooth.
- When the cake is cooled
- invert onto a serving tray. Spread filling over the top and cover with remaining layer of cake. Keep chilled until 1/2 hour before serving.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 24