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  #1  
Old 08-18-2007, 07:17 PM
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Default Banana Split Cake

A decadent treat from Kraft




Prep Time: 15 min
Total Time: 5 hr 15 min
Makes: 24 servings, one piece each

INGREDIENTS:

1-1/2 cups HONEY MAID Graham Cracker Crumbs
1 cup sugar, divided
1/3 cup butter, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 can (20 oz.) crushed pineapple, drained
6 medium bananas, divided
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
2 cups thawed COOL WHIP Whipped Topping, divided
1 cup PLANTERS Chopped Pecans

DIRECTIONS:

MIX crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 13x9-inch pan. Freeze 10 min.

BEAT cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed until well blended. Spread carefully over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple.

POUR milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining 1 cup whipped topping; sprinkle with pecans. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Store any leftover dessert in refrigerator.




KRAFT KITCHENS TIPS


Size-Wise
This banana split-inspired dessert makes a great treat to share with friends and family.

Substitute (Healthier Options)
Prepare as directed, using PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese; JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling; and COOL WHIP LITE Whipped Topping.
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  #2  
Old 08-18-2007, 07:25 PM
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oh yummmmmm!
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  #3  
Old 10-22-2007, 08:58 PM
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Default Here's another type of banana cake

Chocolate Banana Cream Cake

(A "healthier" recipe, using low fat, low sugar ingredients)

Ingredients:

No-Stick Cooking Spray
1 (18.25 oz.) package Reduced Sugar Devils Food Cake
2 large eggs
2/3 cup Canola Oil
1 3/4 cups milk, divided
1 (1 oz.) package sugar free, fat free instant vanilla pudding mix
1 (8 oz.) package cream cheese, softened
1 teaspoon imitation banana extract
1 (8 oz.) container sugar free frozen whipped topping, thawed
1 (11.75 oz.) jar Sugar Free Hot Fudge Spoonable Ice Cream Topping
2 large bananas
1 teaspoon lemon juice

Directions:

HEAT oven to 350°F. Spray bottom of a 9-inch round springform pan with no-stick cooking spray.

BLEND cake mix, eggs, oil and 3/4 cup milk in a medium bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes. Spread batter evenly into prepared pan. Bake 38-42 minutes. Cool completely.

BLEND pudding mix with 1 cup cold milk. In another bowl, beat cream cheese until fluffy. Mix in pudding and banana extract. Blend in whipped topping. Remove 1 cup and reserve. Stir 2/3 cup fudge topping in small bowl until of spreading consistency. Slice bananas 1/4-inch thick. Dip 3 slices in lemon juice. Cover and reserve for garnish.

REMOVE cake from pan. Cut in half horizontally. Cover bottom layer with fudge topping. Top with sliced bananas and remaining 3 cups pudding mixture. Cover with top cake layer. Spread 1 cup reserved pudding onto center of cake. Place 2 tablespoons fudge topping into a corner of a 1-quart resealable bag. Knead. Cut small corner off bag. Drizzle fudge topping over top of cake. Refrigerate at least 1 hour. Garnish with reserved banana slices just before serving.
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  #4  
Old 10-22-2007, 10:11 PM
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Healthier shmealthier! lol If you're having dessert, go for it! Although... this new recipe does include chocolate.
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  #5  
Old 10-23-2007, 03:36 PM
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Well, I'm with you emotionally, but the doc says "NO!"

How about this one for "going all the way". . .

Godiva Scary Monster Chocolate Cake


Chocolate Sponge Layers:

2 1/4 cups all-purpose flour
2 1/3 cups unsweetened alkalized cocoa powder
1 1/2 tablespoons baking powder
2 1/4 teaspoons baking soda
1 teaspoon salt
13 large eggs, separated, at room temperature
3 1/4 cups granulated sugar, divided
1 3/4 cups canola oil
1 cup plus 2 tablespoons water
1 1/2 teaspoons vanilla extract

Chocolate Caramel Mousse Filling:

6 cups heavy cream, divided
12 bars (1.5 ounces each) Godiva Dark Chocolate, finely chopped
3/4 cup granulated sugar
3 tablespoons water
12 large egg yolks

Chocolate Soaking Syrup:

1/4 cup granulated sugar
1/4 cup water
1 tablespoon unsweetened alkalized cocoa powder
1 1/2 tablespoons crème de cacao

Chocolate Glaze:

4 bars (1.5 ounces each) Godiva Dark Chocolate, chopped
3/4 cup heavy cream
1 1/2 tablespoons light corn syrup

Garnish:
1 bar (1.5 ounces) Godiva Solid Ivory, chopped

DIRECTIONS:

Make the chocolate sponge layers:

Preheat oven to 350°F. Line two 17x11-inch baking pans with parchment paper. Sift together flour, cocoa powder, baking powder, baking soda and salt.


Beat egg yolks and 2 1/2 cups sugar in mixing bowl for 5 minutes or until the mixture is pale yellow and doubled in volume, using electric mixer at medium-high speed. Reduce to low speed and beat in oil, water and vanilla.Fold in dry ingredients.


Beat egg whites in another mixing bowl until foamy, using electric mixer at low speed. Increase speed to medium-high and beat until whites hold soft peaks. Add remaining sugar, 2 tablespoons at a time, beating until whites form stiff, glossy peaks.


Fold one-quarter of whites into egg yolk mixture, then fold in remaining whites in 3 additions. Spread batter in prepared pans.


Bake for 20 to 22 minutes or until a toothpick inserted in center comes out clean. Cool in pans on wire racks for 3 minutes. Loosen edges of cake with a knife. Remove from pans and cool completely on wire racks.


Make the mousse filling:

Beat 4 1/2 cups cream in mixing bowl until soft peaks form, using electric mixer at medium-high speed. Cover and refrigerate.


Place chocolate in large bowl and set aside. Heat remaining cream in saucepan over low heat just until bubbles form around edge. Keep warm.


Combine sugar and water in small heavy saucepan. Heat to a boil over medium heat, stirring until sugar dissolves. Increase heat to medium-high and continue to boil, without stirring, until syrup caramelizes and turns deep amber in color.


Immediately remove caramel from heat and slowly pour it into warm cream, stirring with wooden spoon. (Be careful because the mixture will bubble up.) Heat over low heat, stirring, until mixture is smooth. Remove from heat.


Beat egg yolks in large bowl, using a whisk. Whisking constantly, gradually add about half of the caramel mixture. Return mixture to saucepan and cook over medium-low heat, stirring constantly, until custard thickens slightly. Do not boil. The custard is done when you can run your finger down the back of the coated spoon and path remains in custard.


Immediately pour custard through a fine-mesh sieve into chopped chocolate. Let stand for 30 seconds, then whisk until smooth. Let cool until tepid (95°F. on instant read thermometer).


Stir a generous cup of chilled whipped cream into chocolate mixture to lighten it. Then fold in remaining cream. Cover and refrigerate for 1 to 1 1/2 hours or until mousse is spreadable consistency.


Make the soaking syrup:

Combine sugar and water in saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Whisk in cocoa until smooth. Transfer to small bowl and let cool, then stir in crème de cacao.

Assemble the cake:

Cut each cake layer crosswise in half, making 4 layers. Place 1 layer on serving plate. Brush with soaking syrup. Spread one-third of mousse filling evenly over cake layer. Repeat twice more. Top with remaining cake layer and brush with soaking syrup. Cover loosely and refrigerate overnight to set mousse.

Make the chocolate glaze:
Place chocolate in medium bowl. Heat cream and corn syrup in small saucepan just to a boil. Pour over chocolate. Let stand 30 seconds and whisk gently until smooth. Let cool 30 minutes or until tepid.

Finish the cake:

Slowly pour glaze evenly over top of cake. Refrigerate for 30 minutes or until glaze has set.


Using a sharp knife, trim 1/4 to 1/2 inch off sides of cake to even them.


Place solid ivory in microwave-safe cup. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until solid ivory is softened. Stir until smooth and let cool.


Using parchment cone, pipe melted solid ivory over top of cake. Refrigerate until ready to serve. To serve, cut into wedges or squares.

OMG...I think I'm going into sugar shock just reading about this one (to say nothing of the time it would take to make it!
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  #6  
Old 10-23-2007, 03:58 PM
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Quote:
Originally Posted by Karen View Post
Healthier shmealthier! lol If you're having dessert, go for it! Although... this new recipe does include chocolate.
I'm with Karen. Let's just add chocolate to the original!

Kathy
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  #7  
Old 02-29-2008, 06:28 PM
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OMG, OMG these recipes are making me sooooooo hungry
from something sweet
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  #8  
Old 04-02-2009, 11:42 AM
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Default This one is for a Banana Layer Cake!

BANANA LAYER CAKE


Firstly, grease (or spray) two 9" cake pans and sprinkle w/ flour; cut waxed paper to fix the bottom of the pans and place over the greased, floured pan. Set aside.

Cake Ingredients:

1-1/2 cup sugar
3/4 cup butter (room temperature)
2 eggs
2-1/2 cups cake flour (sifted)
1 tsp. vanilla
1-1/2 cup ripe bananas, mashed
1/4 cup buttermilk or sour milk (add 1/2 tsp. white vinegar to measuring cup; add milk – milk will curdle in 5-10 minutes)
1 tsp. baking soda
1/2 tsp. baking power

Cake Directions:

Cream the butter, then add the sugar and cream until the mixture is light and fluffy.

Add the eggs, one at a time, beating well after each.

Sift together the flour, baking soda and baking power.

Add the soured milk and vanilla to the mashed bananas.

Alternately add the flour and banana mixtures to the butter/sugar/egg mixture, beginning and ending with the dry ingredients.

Beat the batter until it is smooth and well mixed. Don’t over-mix.

Bake at 375º for 25 to 35 minutes, or until a toothpick inserted in the center comes out clean. Do not over-bake.

Cool the cakes for 10 minutes; remove from the pans and refrigerate on separate plates, using the your cake serving plate as 1 plate. The cake layer on serving plate should have flat (or bottom) side up. Carefully place top layer on a separate plate with rounded side up. Cover both layers with foil, tenting foil over the cake layer so foil doesn’t touch the cake.

BANANA FILLING


Ingredients:

3 TBS. flour
3 TBS. sugar
½ cup milk
2 tsp. lemon juice
½ cup mashed bananas
3 TBS. melted butter
Smidgen of salt.

Banana Filling Directions:

Mix the flour and sugar together, then add the milk.

Cook the mixture over hot water, stirring constantly until it gets thick.

Mix the lemon juice and mashed bananas together and add it to milk/sugar mixture, then cool the mixture.

Add the melted butter and salt and whisk into the filling.

Spread the filling mixture over bottom layer of cake.

Put top layer of the cake over the bottom layer (which is covered with the banana filling).

Cover with foil and refrigerate again.The cake may be refrigerated overnight, unfrosted.

Use your favorite butter cream frosting to frost the cake.

Refrigerate until ready to serve. Serve with vanilla ice cream or whipped cream.
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  #9  
Old 04-02-2009, 11:46 AM
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Default Chocolate Cake with Banana Filling & Whipped Cream Frosting

QUICK Chocolate Cake with Banana Filling & Whipped Cream Frosting



Cake Ingredients:

Chocolate Cake Mix plus ingredients on back of box for making cake
INSTANT Chocolate Pudding mix


Frosting:

2 C. Heavy Whipping Cream
1 tsp. Pure Vanilla Extract
5 Tbs. Granulated White Sugar
3 Tbs. High Quality Cocoa Powder

Filling:1 Banana

Directions:

Mix chocolate cake according to directions, but add dry chocolate pudding to mix. You do not need to add any extra liquid to the cake mix.

Prepare cake pans with cooking spray and parchment paper if you choose. Bake the cake according to package directions for two 8 inch rounds cake pans. Let cool.

Frosting Directions:

Frosting: Freeze metal bowl and metal mixing beaters for at least one hour. Combine whipping cream, vanilla, sugar and cocoa in bowl. Beat on high until stiff peaks form.

Assembly Directions:

Put one 8 inch round cake on serving platter. Cover with whipped frosting and sliced banana. Stack other 8 inch round cake top. Frost whole cake with remainder of whipped frosting. Refrigerate cake until serving.

Easy, peasy (almost like cheating!)
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