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yellow cake very ripe bananas sour cream vegetable oil O Lakes Eggs chocolate vegetable oil powdered sugar butter light corn syrup vanilla pastel-colored decorator sprinkles Gumballs licorice curling ribbon
Viewed: 31 - Published at: 7 years agoIngredients
- 1 (15.25- to 16.5-ounce) package yellow cake mix
- 3 to 4 (1 1/4 cups) very ripe bananas, mashed
- 1 cup sour cream
- 1/4 cup vegetable oil
- 3 Land O Lakes Eggs
- 2 (1-ounce) squares unsweetened chocolate, melted, cooled slightly
- 2 teaspoons vegetable oil
- 6 cups powdered sugar
- 3/4 cup Land O Lakes Butter, softened
- 1 tablespoon light corn syrup
- 2 teaspoons vanilla
- 5 to 6 tablespoons Land O Lakes Half & Half or Fat-Free Half & Half
- Mini pastel colored decorator sprinkles or decorator sugars
- Large gumballs
- Peel-apart licorice
- Curling ribbon, if desired
Method
- Heat oven to 350F.
- Line 13x9-inch baking pan with aluminum foil; grease and flour foil.
- Set aside.
- Combine all cake ingredients except chocolate and oil in bowl; beat at medium speed until well mixed.
- Reserve 2 cups batter; set aside.
- Spread remaining batter into prepared pan.
- Combine melted chocolate and oil in bowl until well mixed.
- Stir into reserved batter; mix well.
- Drop by spoonfuls over batter in pan; using table knife, swirl chocolate batter into banana batter.
- Bake 33-38 minutes or until toothpick inserted in center comes out clean.
- Cool completely.
- Freeze 1 hour.
- Meanwhile, combine all frosting ingredients except half & half in bowl.
- Beat at medium speed until well mixed.
- Continue beating, adding enough half & half for desired spreading consistency.
- Remove cake from freezer; carefully invert onto large 15x10-inch platter.
- Frost top and sides with about 2 1/2 cups frosting.
- Place remaining frosting in pastry bag fitted with large 3/4-inch star tip.
- Pipe large stars onto frosting on outside edge of cake.
- Sprinkle with decorator sprinkles.
- Place 7 or 8 large gumballs on cake for balloons.
- Place licorice pieces under gumballs for strings.
- Tie strings with licorice, if desired.
- Let stand at room temperature for 2 hours before serving.
