For Cake:
2¼ cup all-purpose flour
2 tsp baking powder
½ tsp baking soda
1 tsp salt
¾ cup butter, softened
1½ cup sugar
3 eggs
2 tsp vanilla
1 cup milk
Instant Banana Pudding, prepared
For Frosting:
1 lb butter
4 tsp vanilla
2 tsp almond extract
7 cup powdered sugar
½ cup milk
2 cup vanilla wafers, crushed
For Decoration (Optional):
bananas
vanilla wafers
Preheat oven to 350 degrees F.
In bowl, mix together flour, baking powder, baking soda and salt and whisk until combined, set aside.
In another bowl, beat together butter and sugar until fluffy, add in eggs 1 at a time until blended. Mix in the vanilla.
Alternate adding dry ingredients and milk into the wet ingredients.
Place in 3 8-inch or 9-inch prepared cake pans and bake for about 20 minutes or until golden and they spring back.
Remove from oven and turn onto cooling racks to fully cool.
Frosting:
In a large bowl, beat butter until light and fluffy.
Blend in the extracts and then add in powdered sugar 1 cup at a time.
Once sugar is added add in the milk slowly until desired consistency and continue to beat on high for about 5 minutes to fluff up.
Add about a third of the buttercream to a piping bag with tip cut off.
Place one layer of the cake on a turntable and then pipe a damn of frosting around the outside of the layer about 1-inch thick.
Spread half of the prepared pudding in the center and then top with another layer of cake and gently press down, repeat with damn and other half of the frosting.
Top with last layer of cake and then spread frosting around the top and sides of the cake until covered, reserving about 1½ cups of the frosting for decorating if desired.
Take crushed vanilla wafers and add some to hand and press up the sides of the cake until it is covered. Pipe the remaining frosting on top and sides of cake.
Keep refrigerated.
Sugar: 76g
:
Calcium: 75mg
Calories: 716kcal
Carbohydrates: 96g
Cholesterol: 33mg
Fat: 35g
Fiber: 1g
Iron: 1mg
Monounsaturated Fat: 16g
Polyunsaturated Fat: 9g
Potassium: 93mg
Protein: 4g
Saturated Fat: 8g
Sodium: 679mg
Trans Fat: 1g
Vitamin A: 1476IU
Vitamin C: 1mg
