Best The Fat Elvis Recipes

Fat Elvis Cake image

Provided by roxy_froggy25

Categories Dessert

Time 1h30m

Yield 16 serving(s)

Number Of Ingredients 13

1 (18 ounce) yellow cake mix
1 cup mashed banana (about 2 medium bananas)
3 egg whites
1 cup water
1 cup crunchy peanut butter, natuaral
2/3 cup powdered sugar
2 tablespoons butter, melted
1/2 cup butter, melted
2/3 cup cocoa, hersery's dark
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla
1/2 cup slivered almonds (optional)

Steps:

Preheat oven to 350°F.
For the cake, put cake mix, mashed bananas, egg whites, and water in a large bowl. Beat well with a mixer for 2 minutes. grease two 9 inch cake pans, and pour batter into pans. Pour one pan more than the other, about 1 inch. Bake for 30 minutes.
For Filling place peanut butter, powered sugar, and butter in a small mixing bowl. Cream until the ingredients are incorporated, and set aside.
For frosting combine 1/2 cup butter and cococa in a medium bowl, and mix together. Alternate the powered sugar and milk by adding the powered sugar fist. Then stir in vanilla.
Once the cake is cool, place the thinner one on the bottom. Spread half of the peanut butter filling on top. Cut the bigger cake in half. Place one on top of the peanut butter topped cake. Trim edges of cakes with a knife if necessary. Spread the remaining peanut butter filling on top of the second layer. Place the third cake layer on the top, and trim again. Spread frosting evenly over the top and the edges of the cake. Place slivered almonds around the bottom of the cake and in the center.

Nutrition Facts : Calories 436.4, Fat 19.6, SaturatedFat 6.5, Cholesterol 20.4, Sodium 352.5, Carbohydrate 61.3, Fiber 2.7, Sugar 43.9, Protein 7

The Fat Elvis image

Provided by ratherbeswimmin

Categories Breads

Time 1h12m

Yield 10 serving(s)

Number Of Ingredients 14

5 -6 ripe bananas
2 cups all-purpose flour
1 1/2 cups powdered sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup honey-roasted peanuts, chopped
1/3 cup frozen butter
1/2 cup buttermilk
10 slices bacon, cooked and halved
1/3 cup creamy peanut butter
1/4 cup powdered sugar
1 tablespoon nonfat milk
1/4 teaspoon vanilla

Steps:

Preheat oven to 450 degrees.
Cut 4 bananas into 2-inch pieces; halve each piece lengthwise.
Mash remaining bananas to equal ½ cup.
Sift together flour and next 4 ingredients in a large bowl; add mashed bananas and peanuts.
Grate butter over flour mixture, using large holes of a box grater.
Cut butter into flour mixture with a pastry blender or fork until crumbly.
Add buttermilk, stirring just until mixture is slightly moistened.
Turn dough out onto a heavily floured surface; shape into a ball.
Pat into a ½-inch thick circle.
Cut with a floured 3-inch round cutter, and place biscuits 1 inch apart on a lightly greased baking sheet.
Bake for 10-12 minutes or until golden.
Meanwhile, make Peanut Butter Spread-stir together the peanut butter, powdered sugar, milk, and vanilla in a microwave-safe bowl.
Microwave at HIGH at 30-second intervals until softened; stir until smooth.
Split warm biscuits; spread bottom halves of biscuits with Peanut Butter Spread.
Top each with 2 bacon pieces and 2 banana slices.
Cover with biscuit tops.