Peanut Butter And Banana Chocolate Cake
by Shelly Lynn
Peanut Butter and Banana Chocolate Cake
2 sticks of butter, cut into pieces
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 3/4 lb bananas
1 cup sugar
1/2 cup banana liquer
1/2 cup boiling water
Peanut Butter frosting:
18 oz jar or peanut butter
1/2 cup confectioners sugar
4 oz semi-sweet baking chocolate, melted
Preheat oven to 325 and coat 3 9" pans with melted butter and waxed paper.
Combine the flour, baking powder, baking soda, salt.
Peel the bananas and cut into 1 inch pieces.
Mix the butter and 1 cup of sugar in a bowl on low speed for one minute, then on high for 3 minutes.
Add the eggs and continue beating an additional minute.
Add the banana and beat again for 20 seconds.
Add the dry ingredients and combine until moist.
Add in 1/2 cup boiling water and then the banana liquer.
Divide evenly into the three pans. Cook for approximately 30 minutes. Allow to cool at least another 30 minutes.
Mix the peanut butter and confectioners sugar together on low speed for 20 seconds. Then on high for 5 minutes. Add the melted chocolate and mix until combined.
Spread the frosting on top of each layer to make a three-layer cake.