RECIPE: REC: Incredibly Moist Banana/Chocolate Chip Cake w/ Choc Ganache Filling and Cream Cheese Frosting

[deb-in-mi]

One of my favourites! Can make this as a sheet cake (9 X 13)or as a round. If the sheet cake, when the cake comes out of the oven pour the ganache over it. Once firm, spread with frosting. If round cake, ganache is the filling.

Cake:

1/2 cup butter, softened

1.5 cups sugar

2 eggs

1 cup sour cream

1 tsp. vanilla extract

2 cups flour

1 tsp. baking soda

1/4 tsp. salt

2 med. ripe bananas, mashed (about 1 cup) (I use more!)

1.5 cups mini chocolate chips

Chocolate Filling:

12 oz. chocolate

1 cup cream

Frosting:

1 pkg. (8 oz.) cream cheese, softened

1/2 cup butter, softened

2 tsp. vanilla extract

3 to 3.75 cups confectioners’ sugar

In a mixing bowl, cream butter and sugar. Add eggs, sour cream and vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in bananas. Spread into a greased 9 x 13 baking pan. Bake at 350 for 25-35 minutes or until a toothpick inserted near the center comes out clean. Cool.

Combine chocolate filling ingredients. Cook on low heat, stirring, until smooth. Spread over cake, cool in fridge.

When frosting is has hardened somewhat, make the cream cheese frosting and then spread on top of chocolate filling. Store in the refrigerator.