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Life After Brown
what's Baking!!
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<blockquote data-quote="moreluck" data-source="post: 434700" data-attributes="member: 1246"><p>Ultimate Banana Split Cake</p><p></p><p><strong>Ingredients</strong>:</p><p>***CAKE***</p><p>1 package (18 oz. size) yellow cake mix (plus ingredients to make cake)</p><p>1 package (3.4 oz. size) banana cream instant pudding mix</p><p>***TOPPINGS***</p><p>1 tablespoon vegetable oil</p><p>2/3 cup peanuts, divided</p><p>1 cup butterscotch caramel ice cream topping</p><p>1/2 cup chocolate chips, melted</p><p>1 banana, sliced</p><p>2 cups Cool Whip</p><p>1 can (8 oz. size) pineapple slices, drained and patted dry</p><p>7 whole strawberries</p><p></p><p></p><p></p><p><strong>Directions</strong>:</p><p>Heat oven to 350. In a bowl, combine cake mix and pudding mix. Prepare cake according to package directions. </p><p></p><p>Pour batter into lightly greased deep dish baker. Bake 40-45 minutes or until top of cake springs back when lightly pressed. Cool 10 minutes, invert onto cooling rack. Cool completely. </p><p></p><p>Brush clean deep dish baker with vegetable oil. Chop 1/2 cup of the peanuts. In a bowl, combine peanuts with butterscotch caramel topping; pour into bottom of baker; microwave on high 1-1/2 minutes or until warm. Tilt baker to coat bottom with caramel mixture. </p><p></p><p>Place cake right side up, into baker. Press down around edge to allow caramel mixture to come up sides of cake. Carefully invert cake onto round platter. Scrape any remaining topping from baker onto cake; smooth surface. </p><p></p><p>In micro-cooker, microwave chocolate chips on high 1 to 1-1/2 minutes, stirring after each 20-second interval or until melted and smooth. </p><p></p><p>Pipe 12 flower-shaped decorations onto parchment paper. Place of the of the remaining peanuts in center of each flower. Slide parchment onto chilled platter; set aside (or place in refrigerator for 15 minutes or until set). </p><p></p><p>Slice banana; place 12 slices evenly around top edge of cake. Drizzle remaining chocolate in a zigzag pattern over banana slices. </p><p></p><p>Fill a decorator with whipped topping, pipe 12 rosettes slightly overlapping banana slices. Grate remaining peanuts over rosettes. </p><p></p><p>Cut 3 pineapple slices into quarters. Place one quarter next to each rosette. Slice 6 of the strawberries in half; place against side of cake below banana slices. Slice remaining strawberry to create a strawberry fan; place in center of cake. </p><p></p><p>Place one chocolate flower decoration on each rosette. Slice cake. Serve with ice cream.</p></blockquote><p></p>
[QUOTE="moreluck, post: 434700, member: 1246"] Ultimate Banana Split Cake [B]Ingredients[/B]: ***CAKE*** 1 package (18 oz. size) yellow cake mix (plus ingredients to make cake) 1 package (3.4 oz. size) banana cream instant pudding mix ***TOPPINGS*** 1 tablespoon vegetable oil 2/3 cup peanuts, divided 1 cup butterscotch caramel ice cream topping 1/2 cup chocolate chips, melted 1 banana, sliced 2 cups Cool Whip 1 can (8 oz. size) pineapple slices, drained and patted dry 7 whole strawberries [B]Directions[/B]: Heat oven to 350. In a bowl, combine cake mix and pudding mix. Prepare cake according to package directions. Pour batter into lightly greased deep dish baker. Bake 40-45 minutes or until top of cake springs back when lightly pressed. Cool 10 minutes, invert onto cooling rack. Cool completely. Brush clean deep dish baker with vegetable oil. Chop 1/2 cup of the peanuts. In a bowl, combine peanuts with butterscotch caramel topping; pour into bottom of baker; microwave on high 1-1/2 minutes or until warm. Tilt baker to coat bottom with caramel mixture. Place cake right side up, into baker. Press down around edge to allow caramel mixture to come up sides of cake. Carefully invert cake onto round platter. Scrape any remaining topping from baker onto cake; smooth surface. In micro-cooker, microwave chocolate chips on high 1 to 1-1/2 minutes, stirring after each 20-second interval or until melted and smooth. Pipe 12 flower-shaped decorations onto parchment paper. Place of the of the remaining peanuts in center of each flower. Slide parchment onto chilled platter; set aside (or place in refrigerator for 15 minutes or until set). Slice banana; place 12 slices evenly around top edge of cake. Drizzle remaining chocolate in a zigzag pattern over banana slices. Fill a decorator with whipped topping, pipe 12 rosettes slightly overlapping banana slices. Grate remaining peanuts over rosettes. Cut 3 pineapple slices into quarters. Place one quarter next to each rosette. Slice 6 of the strawberries in half; place against side of cake below banana slices. Slice remaining strawberry to create a strawberry fan; place in center of cake. Place one chocolate flower decoration on each rosette. Slice cake. Serve with ice cream. [/QUOTE]
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