This cake will freeze and travel to all your go-to adventures!
For the cake you will need:
- 1 package chocolate cake mix
- 1 package instant banana cream pudding mix
- 1 cup water
- 3 eggs
- ¼ cup canola oil
- 1 ½ cups mashed ripe bananas (about 2 medium)
- ¾ cup chopped walnuts
- confectioners’ sugar (optional)
In a large bowl, combine the cake mix, pudding mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on a medium for 2 minutes. Beat in bananas. Stir in nuts. Pour into a greased 13x9x2 inch baking pan
Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Dust with confectioners’ sugar if desired.
Yield: 12 servings
- 5 tbsp all-purpose flour
- 1 cup milk
- 1 cup butter, softened
- 1 ½ cup sugar
- 2 tspn vanilla extract
- 1 ½ cups of sugar
In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Add milk mixture; beat for 10 minutes or until fluffy. Spread icing over the cake.
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards & other promotional products.