BANANA FLIP CAKE

Banana Flip Cake image

Here's a recipe that will bring back memories of your childhood. Banana flip snack cakes taste just like the banana flips we used to eat when we were kids. -Berta Hagen, Int'l Falls, Minnesota

Provided by Taste of Home

Time 1h

Yield 16 servings.

Number Of Ingredients 13

Ingredients

1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant banana or vanilla pudding mix
1-1/2 cups 2% milk
4 large eggs, room temperature
FROSTING:
1/3 cup all-purpose flour
1 cup 2% milk
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1-1/2 teaspoons vanilla extract
2 tablespoons confectioners' sugar
Whipped topping, sliced bananas, optional

Steps:

Line two greased 15x10x1-in. baking pans with waxed paper and grease the paper. Set aside., In a large bowl, combine the cake mix, pudding mix, milk and eggs. Beat on low speed for 30 seconds; beat on medium for 2 minutes., Spread batter into prepared pans. Bake at 350° until a toothpick inserted in the centers come out clean, 12-15 minutes. Cool for 5 minutes before inverting onto wire racks to cool completely. Gently peel off waxed paper., Meanwhile, in a small saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; cover and cool to room temperature., In the bowl of a heavy-duty stand mixer, cream the butter, shortening and sugar until light and fluffy. Beat in vanilla. Add milk mixture; beat on high until fluffy, 10-15 minutes., Place one cake on a large cutting board; spread top with frosting. Top with remaining cake; sprinkle with confectioners' sugar. Cut into squares. If desired, top with whipped topping and sliced bananas. Refrigerate leftovers.

Nutrition Facts : Calories 355 calories, Fat 16g fat (7g saturated fat), Cholesterol 71mg cholesterol, Sodium 372mg sodium, Carbohydrate 49g carbohydrate (35g sugars, Fiber 0 fiber), Protein 4g protein.