Elvis Fluffernutter Cake
Originally from All Recipes then adapted by Foodaphilia and adapted again by Cookie Baker Lynn
2 cups all-purpose flour
1-1/2 cups white sugar
1/2 cup butter
1 cup milk
3-1/2 tsp baking powder
1 tsp salt
1 tsp vanilla extract
3 eggs
2 mashed bananas, about 1 cup
2/3 cup mini chocolate chips> Chopped up peanut butter cups for sprinkling on top
1. Preheat the oven to 350F. Grease the bottom of two 9-inch round cake pans. Fit the bottoms with rounds of parchment paper. Grease and flour the whole pan.
2. In a small bowl whisk together the flour, baking powder and salt and set aside.
3. In a large bowl, cream together the sugar and butter until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add flour mixture alternately with milk, beating just to combine. Stir in vanilla and mashed bananas.
4. Pour batter evenly between the two cake pans. Sprinkle the mini chips over the top of the batter. Bake for 35 minutes, or until a toothpick inserted into the cake comes out clean.
5. Let pans cool for 10 minutes on a rack. Carefully invert layers onto a plate, peel off the parchment paper, then carefully put back on the rack to finish cooling. If the cake cracks at all, don't fret as there will be plenty of gooey frosting to fill in the gaps.
Frosting
2 sticks (1 cup) butter, room temperature
1 cup of smooth peanut butter
4 cups of powdered sugar
2 Tbsp milk
1 cup marshmallow fluff
With an electric mixer cream together the butter and peanut butter until it's smooth. Add the powdered sugar a cup at a time. Add as much of the milk as you need to achieve the consistency you want.
Place 1/3 of the frosting into a separate bowl and fold in the marshmallow fluff till completely incorporated.
Frost the top of the first layer with the marshmallow frosting. Top with the second layer. Frost with the rest of the frosting and sprinkle mini chips over the top, pressing them into the frosting slightly.
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