Yummy Chunky Monkey Cake Recipes

YUMMY CHUNKY MONKEY CAKE

Steps:

• Preheat oven to 375 degrees F.
• Grease 9 inch square cake pan.
• Stir together flours, salt, baking soda, cinnamon, and baking powder.
• Beat together oil, sugar, and eggs and vanilla until pale and fluffy.
• Beat in bananas, and yogurt (mixture will look curdled).
• With mixer at low spead add flour mixture until just mixed.
• Toss the chocolate chips and walnuts in a tablespoon of flour to coat and then add to bater and fold in gently, do not overmix.
• Spread batter evenly into pan and bakeuntil cake is golden and a wooden pick inserted into center of cake comes out clean, 40-45 minutes.
• Cool cake on rack for 30 minutes and then turn cake out onto rack and cool completely, right side up.
• Cake can be store for 2-3 days at room temperature.
• This cake goes great with a dark chocolate frosting!

CHUNKY MONKEY CAKE

Steps:

• Preheat oven to 350 degrees. Spray 2 9-inch round cake pans with cooking spray.
• Peel 2 bananas and mash them up in a bowl. Add cake mix, water, eggs and oil. Beat on low speed of mixer until well combined, about 1 minute. Increase speed to high and beat until mixture is smooth, about 3 minutes.
• Chop remaining banana into 1/2-inch pieces. Using rubber spatula, fold bananas, chopped walnuts and chocolate chips into cake batter.
• Divide batter evenly between pans.
• Bake at 350 degrees for 30 minutes or until toothpick inserted in middle of cake comes out clean.
• Cool in pans about 10 minutes. Remove from pans and cool completely.
• Frost cake with your favourite chocolate frosting, putting icing between layers.

MONKEY CAKE

Steps:

• Preheat oven to 350°.
• Butter and flour an 8 1/2-inch-diameter 3-quart stainless-steel or oven proof bowl and 1 cup of a large (1-cup capacity) muffin tin; set aside.
• In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
• In a separate medium bowl, whisk together bananas, buttermilk, and vanilla.
• In the bowl of an electric mixer fitted with the paddle attachment, combine butter and brown sugar; mix on medium-high until pale and fluffy, about 2 minutes; mix in eggs.
• Reduce speed to medium; mix in flour mixture in 2 batches, alternating with banana mixture.
• Fill prepared muffin cup three-quarters full.
• Transfer remaining batter to prepared baking bowl.
• Transfer to oven, side by side.
• Bake cupcake until a cake tester comes out clean, about 30 minutes.
• Let cool in tin on a wire rack.
• Continue baking large cake until a cake tester comes out clean, about 1 hour and 10 minutes more (1 hour and 40 minutes total).
• Let cool in bowl on a wire rack 30 minutes.
• Invert bowl to remove cake; let cool completely.
• Trim flat side of cake to be level.
• Trim away top of cupcake to be level.
• Cut cupcake in half vertically for the two monkey ears.
• Cut bowl cake in half horizontally to make 2 layers.
• Spread 3/4 cup chocolate buttercream on top of flat layer.
• Top with domed layer.
• Transfer to a cake plate.
• Spread a thick layer of chocolate buttercream over entire monkey head.
• Spread icing over cupcake ears.
• Attach ears to sides of head, top of cupcake facing forward, securing with toothpicks.
• Fill a piping bag fitted with a large plain round tip with yellow icing.
• Pipe an oval near the front base of cake.
• Fill in with frosting, and smooth.
• Place 2 small pieces of licorice rope inside for nose.
• Add a long piece of rope for mouth.
• Place Junior Mints above oval for eyes.
• Pipe yellow half-circles in centers of ears; fill in with frosting, and smooth.
• Decorated cake can be refrigerated up to 3 hours.

MONKEY CAKE

Steps:

• Preheat oven to 350 degrees.
• In a plastic bag combine, 1 cup of sugar and 1 tbsp of cinnamon.
• Cut each biscuit into pieces and put into the bag and coat them with the cinnamon mixture.
• Place in an ungreased bundt pan.
• In a small saucepan, bring to boil, 3/4 cup of butter, 1 cup of sugar, 2 tbsp of white karo syrup and 2 tbsp of cinnamon, stir constantly.
• Pour over biscuits.
• Bake for 35 - 40 minutes.
• Remove from pan immediately, be careful of the cinnamon oozing all over the place. But that is the best part of the cake!