DEE'S YUMMY BANANA CAKE TOPPED WITH BANANA MOUSSE

Dee's Yummy Banana Cake Topped with Banana Mousse image

Provided by Dee Stillwell

Categories Cakes

Time 45m

Number Of Ingredients 18

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1 reg sized box of yellow cake mix (may use banana cake mix for more intense flavor)
3 eggs
1/2 cup vegetable oil
1/2 cup greek yogurt (may sub with sour cream)
1/2 cup milk
1 tsp vanilla
abt 3/4 cup mashed ripe bananas (2-3) you will also need 1/3 cup for frosting.
3/4 cup chopped walnuts or pecans
3/4 cup chocolate chips
2 tbl flour
BANANA MOUSSE FROSTING
1 - 8 oz block of cream cheese, softened
1 pint very cold whipping cream
1/3 cup brown sugar (i always use dark brown)
1/3 cup ripe mashed bananas
1/2 a 3.5 oz pkg of banana instant pudding
1/2 cup milk
1 tsp vanilla

Steps:

1. Preheat oven to 350 degrees. Prepare pan with cooking release spray or rub with butter and dust with flour. In mixer bowl whip together eggs, oil, yogurt, bananas, milk, & vanilla. Add cake mix and beat for 2 minutes. Toss walnuts and chocolate chips with the 2 TBL flour to keep them from sinking to the bottom. (sometimes they still do but it usually helps keep them suspended in the batter as it bakes) Fold the nuts and choc chips into batter and pour into prepared pan/pans.
2. Bake 35-40 minutes (will vary with pan size) Let cool in pan for 10 minutes and then on rack till completely cool. Refrigerate until cold and before serving make the banana mousse frosting and ice the cake.
3. Banana Mousse Frosting: About 15 minutes before starting mousse place the mixer bowl and wire whisk in the fridge to get super cold. Add cream cheese to mixer and whip until it gets fluffier or for a couple of minutes. Pour heavy cream in mixer bowl and whip slowly until it mixes well with the cream cheese..then whip at higher speed for abt 2 minutes longer, add the brown sugar and whip till it forms very soft peaks and sugar is almost dissolved. Add remaining ingredients except milk and whip till mousse is the perfect spreading consistency, adding the milk gradually to thin it a bit s necessary because the pudding usually makes it too thick. Frost chilled cake and refrigerate until serving time. Store any leftovers covered in the fridge. Enjoy!