Banana Pudding Cake

Banana Pudding Cake


1-2 small ripe bananas
1 package yellow cake mix
1 package banana cream or vanilla instant pudding
4 eggs
1 cup water
1/4 cup oil
1/2 cup chopped nuts
confectioners' sugar


Slice bananas into large mixer bowl, beat until well mashed. Add remaining ingredients. Blend, then beat at medium speed with electric mixer for 2 minutes. Poue into well greased and floured Bundt pan. Bake 350 degrees F for 60 to 70 minutes. Cool in pan at least 15 minutes. Sprinkle with confectioners' sugar.

Black Forest Cake

Black Forest Cake

Servings 12


2 (20-ounce) cans undrained tart pitted cherries
1 cup granulated sugar
1/4 cup cornstarch
1 1/2 teaspoons vanilla extract
2 (9-inch) eachs baked and cooled chocolate cake layers
3 cups cold whipping cream
1/3 cup confectioners' sugar


1. Drain cherries, reserving 1/2 cup juice. Combine reserved cherry juice, cherries, granulated sugar and cornstarch in saucepan. Cook and stir over low heat until thickened. Add vanilla and stir.
2. Split each cake layer in half horizontally. Crumble one half layer, set aside.
3. Beat cold whipping cream and the confectioners' sugar in large bowl with an electric mixer set at high speed until stiff peaks form. Reserve 1 1/2 cups whipped cream for decorative piping.
4. Place one cake layer on serving plate. Spread with 1 cup whipped cream; top with 3/4 cup cherry topping; top with third cake layer.
5. Frost cake sides with remaining whipped cream; pat gently with reserved cake crumbs.
6. Spoon reserved 1 1/2 cups whipped cream into pastry bag fitted with star tip; pipe around top and bottom edges of cake. Spoon remaining cherry topping over top of cake.