Elviss Choco Banana Cake Recipes

ELVIS'S BANANA CAKE

Steps:

• 1. In bowl, mash bananas and add banana flavoring and 1t sugar. Mash altogether. set aside. In large bowl, mix the dry cake mix and dry pudding mix together. Add the ingredients listed on the back of the cake box and add 1 cup of buttermilk with them. Add the banana mixture. Beat together until well mixed. Pour in a greased 9x13 and bake in preheated 350 degree oven for 45-55 minutes, depending on oven. Meanwhile, in bowl, mix the frosting, peanut butter and 1/2 cup powdered sugar. Use a little milk if it's too dry. But, my frosting usually isn't. Depends on the peanut butter. Frost cake when cooled. Note: You can use a chocolate frosting for a peanut butter cup frosting. Goes good with banana as well.

CHOCOLATE PEANUT BUTTER AND BANANA CAKE (AKA: ELVIS CAKE)

Steps:

• FROSTING: With an electric mixer beat together the butter and peanut butter until smooth. Slowly mix/beat in the powdered sugar and milk until frosting reaches a spreadable consistency. Add mashed banana and mix thoroughly (it's okay if it has small lumps of banana in it. Chill until needed.
• Preheat oven to 375 degrees F. Spray 2 9" round pie pans with bakers ease (or grease and flour pans). Set aside.
• CAKE: In a medium bowl and with an electric mixer, beat the peanut butter, sliced banana, oil and water together on medium speed until mostly smooth or only a few very small pieces of banana are visible. On low speed beat in the egg, cocoa powder and the cake mix. Increase speed to medium-high and beat for 1 minute or until batter is well blended, adding more water if needed (batter will be thick). If using, gently fold in peanuts.
• Spoon an equal amount of batter into each round, Bake on center rack for 15-20 minutes or until a wooden pick inserted into the center of cakes comes out clean. Cool on rack.
• Remove frosting from fridge while cake is cooling. Frost cake when ready. Sprinkle the top and/or sides with an even amount of the chopped peanuts. Garnish the top of with a dried banana chip for each slice. Refrigerate until serving. Note, you can also make cupcakes or a sheetcake if you choose. Keep refrigerated.

ELVIS PRESLEY'S FRIED PEANUT BUTTER AND BANANA SANDWICH

Steps:

• Place 2 pieces of white bread in the toaster on a light setting. Heat skillet over medium heat with 2 tablespoons butter. While the bread is toasting, in a small bowl, using a fork mash the ripe banana until it reaches a smooth consistency. Using a knife, take both pieces of the toasted bread and spread 2 tablespoons of creamy peanut butter, topping 1 side with the mashed banana. Place 1 slice of bread on top of the other forming a sandwich. Place sandwich in hot skillet browning each side, flipping with a spatula, about 2 minutes per side. Take out of skillet, slice on a diagonal and serve on a plate.

THE ELVIS: PEANUT BUTTER, BANANA AND BACON CHOCOLATE CHIP COOKIES

Steps:

• Cook the bacon in a skillet until crisp, then drain on paper towels. Once the bacon is cool, roughly chop it (you should have about 1/2 cup).
• Combine the flour, baking soda and salt in a medium bowl. In a large bowl, beat the butter, mayonnaise and sugars with a mixer at medium speed until fluffy, about 3 minutes. Beat in the eggs, one at a time, until well blended. Add the peanut butter and vanilla and beat until combined.
• At low speed, add the flour mixture in batches, beating until just combined. Using a wooden spoon, stir in the chocolate chunks, bacon, peanuts and banana chips. Cover the bowl with plastic wrap and chill for at least 30 minutes or overnight.
• Position the racks in the upper and lower thirds of the oven and preheat the oven to 325 degrees F. Line 2 muffin tins with paper liners.
• Fill the muffin tins about halfway full with the batter (a 2-inch, 2-ounce ice cream scoop gives you just about the perfect amount, and helps prevent spilling).
• Bake until the tops are slightly golden and a toothpick inserted into the center comes out clean, about 30 minutes. (Keep in mind that the cookies won't rise and form a dome like a cupcake.) Let cool in the muffin tins on wire racks for about 10 minutes, then unmold the cookie cups and transfer them to the racks to cool completely.

ELVIS BANANA BREAD

Steps:

• Preheat oven to 350°. In a large bowl, whisk the first six ingredients. In another bowl, whisk bananas, eggs, peanut butter, applesauce, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in chocolate chips., Transfer to three 5-3/4x3x2-in. loaf pans coated with cooking spray. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to a wire rack to cool. Freeze option: Securely wrap cooled loaves and freeze. To use, thaw at room temperature or, if desired, microwave each loaf on high for 60-75 seconds or until heated through.

CHOCOLATE BANANA CAKE

Steps:

• Preheat oven to 350 degrees F.
• Cream margarine with sugar and eggs.
• Mix in banana and vanilla.
• Mix flour with remaining dry ingredients.
• Add flour mixture to margarine mixture in 3 parts, alternately with sour milk.
• Begin and end with flour.
• Spread in 2 greased 8" cake pans.
• Bake in oven about 40 minutes.
• When cool, frost generously with chocolate butter frosting.

ELVIS'S CHOCO-BANANA CAKE

Steps:

• Mix cake mix, Baking Powder, Club Soda and mashed Bananas and pour in sprayed 9x13 pan, cook at 350 degrees. Bake about 1 hour until toothpick comes out clean.
• Frosting: 16 Oz Fat Free Cool Whip and mix 1/2 Peanut Butter together and chill while cake bakes and cools.

ELVIS' PUDDING CAKE

Steps:

• In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set, about 2 minutes. Transfer to a greased 5-qt. slow cooker., Prepare cake mix batter according to package directions, adding peanut butter before mixing. Pour over pudding. Cover and cook on low for 3 to 3-1/2 hours or until a toothpick inserted in the center comes out with moist crumbs. , Sprinkle with peanut butter chips; cover and let stand until partially melted, 15-20 minutes. Top with banana chips.

BANANA PEANUT BUTTER CHEESECAKE AKA "THE ELVIS"

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch cake pan and line the bottom with a circle of waxed paper.
• Mix graham cracker crumbs, melted butter, 3/4 teaspoon banana extract, and 3 tablespoons sugar in a bowl until mixture holds together; transfer into bottom of prepared cake pan. Use a second 8-inch cake pan to press the crust firmly.
• Bake in the preheated oven until crust is lightly browned, about 8 minutes. Set aside to cool.
• Pour water to a depth of about 1 inch into the bottom of a double boiler and bring to a boil. Place peanut butter chips and half-and-half into the top of the boiler and set over the bottom of the boiler (boiling water shouldn't touch top boiler). Stir until the chips have melted and the mixture is smooth; set aside to cool.
• Place cream cheese into the mixing bowl of a stand mixer and slowly mix, using paddle attachment, until cream cheese is smooth. Increase speed to medium and beat in 1/2 cup sugar. Beat eggs into mixture, 1 at a time, blending the next egg in after the previous one is fully incorporated. Beat in bananas, vanilla extract, 1/2 teaspoon banana extract, and lemon juice, stopping occasionally to scrape the sides of the bowl. Finally, beat in peanut butter chip mixture until cheesecake batter is smooth and even. Pour filling into the graham cracker crust.
• Set the cheesecake on a large baking pan. Pour enough water into the baking pan to reach most of the way up the sides of the cheesecake pan, creating a water bath. Bake cheesecake in the preheated oven until filling is set, about 1 hour. Turn off oven, open door, and let cheesecake cool slowly in the oven for 1 hour.
• Run a knife around the inside of the cheesecake pan and flip the pan over onto a cooling rack. Place a dish towel on the bottom of the pan. Use a hot water-filled tea kettle to rub the dish towel, gently heating the bottom of the cheesecake; slowly remove pan. Place a serving platter on top and use the wire rack to flip the cake back over onto platter. Refrigerate cheesecake for 8 hours.

ELVIS PRESLEY CAKE

Steps:

• Prepare cake according to instructions on package. Bake in a 9x13 inch pan. Allow to cool.
• Combine pineapple and sugar in saucepan. Bring to a boil. Spoon over cooled cake.
• In a large bowl, cream butter and cream cheese until smooth. Add powdered sugar and beat until smooth. Add vanilla. Add pecans and mix well.
• Spread cream cheese frosting over cake.