Banana Cream Cake

Paula Deen's Banana Cream Cake

Makes 1 (13x9 inch) cake

3/4 cup butter, softened

1 1/2 cups sugar

3 large eggs

2 cups mashed ripe bananas

1 tsp vanilla extract

2 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 tsp baking soda

1/4 tsp salt

1/3 cup plus 2 tbsp whole buttermilk

1 (3.4 oz) box instant banana cream-flavored pudding mix

2 cups whole milk

1 (12 oz) container frozen whipped topping, thawed

Garnish finely grated chocolate

Preheat oven to 350 degrees. Spray a 13x9 inch baking pan with nonstick baking spray with flour.

In a large bowl combine butter and sugar. Beat at medium speed with a mixer until fluffy. Add eggs, one at a time, beating well after each addition. Add mashed bananas and vanilla, beating until combined.

In a medium bowl combine flour, baking powder, baking soda, and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Pour batter into prepared pan. Bake for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes. With handle of a wooden spoon, poke holes halfway through cake in half inch intervals.

In a medium bowl combine pudding mix and milk. Whisk until sooth and slightly thickened, about 2 minutes. Pour over top of cake. Loosely cover cake and refrigerate 2-4 hours. Spread whipped topping over top of cake; sprinkle with grated chocolate if desired. Cut into squares to serve.

Comments: I'm enjoying the merits of being a fourth year. I loved making this cake! The batter smelled delicious and the textures are just so rich and thick in the mixing. When I brought it to work, the residents, attendings, and MAs were happy. They were celebrating Friday like it should be celebrated. Thanks, Paula Deen. :P I guess it's also a time to celebrate being a fourth year- yay, I made it!