2019-03-01_Cooking_with_Paula_Deen_Special_Issues

PAULA DEEN’S BEST CAKES & PIES 66

3 large eggs
1 cup vegetable oil
½ cup whole buttermilk
1 teaspoon vanilla extract
3 cups all-purpose fl our
1¾ cups sugar
1 teaspoon baking soda
1 teaspoon salt
2 cups mashed ripe bananas
1 (8-ounce) package cream cheese,
softened
1 (3.4-ounce) box vanilla instant
pudding mix
1½ cups heavy whipping cream
2 medium bananas, thinly sliced
Creamy Frosting (recipe follows)
Garnish: banana slices, vanilla wafers,
vanilla wafer crumbs

1. Preheat oven to 350°. Spray 2 (9-inch)
   round tall-sided cake pans with baking
   spray with fl our.


2. In the bowl of a stand mixer fi tted
   with the paddle attachment, beat
   together eggs, oil, buttermilk, and vanilla
   on medium-low speed until combined.
   In a large bowl, whisk together fl our,
   sugar, baking soda, and salt. Add fl our
   mixture to egg mixture, and beat at
   medium-low speed until smooth,
   stopping to scrape bowl. Beat in mashed
   banana on low speed until combined.
   Divide batter between prepared pans.


3. Bake until a wooden pick inserted
   in center comes out clean, about

30 minutes. Let cool in pans for

10 minutes. Remove from pans, and

let cool completely on wire racks.

4. In another large bowl, beat cream
   cheese and pudding mix with a mixer
   at low speed until smooth, about
   2 minutes, stopping to scrape bowl.
   Gradually add cream, beating at medium
   speed until mixture is very thick, about
   3 minutes, stopping to scrape bowl.


5. Place one cake layer on a serving plate,
   and spread with pudding mixture. Top
   with banana slices and remaining cake
   layer. Spread Creamy Frosting on top
   and sides of cake. Garnish with banana,
   wafers, and wafer crumbs, if desired.
   Cover and refrigerate for up to 3 days.

Creamy Frosting

Makes about 4 cups

1 cup butter, softened

1 (8-ounce) container frozen

whipped topping, thawed and

room temperature

5 cups confectioners’ sugar

1. In the bowl of a stand mixer fi tted
   with the paddle attachment, beat
   butter at medium speed until creamy.
   Add whipped topping, beating until
   combined. Gradually add confectioners’
   sugar, beating until smooth, stopping to
   scrape bowl. Use immediately.

Banana Pudding Cake

Makes 1 (9-inch) cake

• Bakinğ TiǙ -
  For the best cake fl avor, use very ripe
  bananas that are on the verge of spoiling.