Double Banana Pudding Cake Recipe 445

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil and mashed banana. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
• Bake in a preheated oven for 50 to 55 minutes, or until cake tests done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• To make glaze: In a small bowl, combine confectioners' sugar, milk and vanilla. Whisk until smooth and of a drizzling consistency. When cake is cooled, drizzle icing over cake with a zigzag motion. Sprinkle chopped nuts over wet icing if desired.

Steps:

• Preheat oven to 350°F.
• Coat a 10-inch tube pan with cooking spray; dust with breadcrumbs.
• Lightly spoon the flour into dry measuring cups, and level with a knife.
• Combine the flour, baking powder, salt, and mace in a bowl, and stir well with a whisk.(Very important step - flour needs to be whisked.)
• Combine the mashed banana, milk, and banana liqueur in a bowl.
• Beat the butter in a large bowl at medium speed of a mixer until light and fluffy.
• Gradually add the granulated sugar and vanilla extract, and beat the mixture until well-blended.
• Add the eggs, 1 at a time, beating well after each addition.
• Add the flour mixture to the sugar mixture alternately with the banana mixture, beating at low speed, beginning and ending with the flour mixture.
• Spoon the batter into prepared pan.
• Bake cake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.
• Cool in pan 10 minutes on a wire rack; remove from pan.
• Cool completely on wire rack.
• Sift powdered sugar over top of cake.
• Note: To freeze extra pound cake, let cake cool completely on a wire rack; then cut into individual slices. Place unglazed slices in a heavy-duty zip-top plastic bag. Remove excess air from the bag; then seal and place it in your freezer for up to four months. To thaw, let it stand at room temperature.
• Note: You can use a 12 cup Bundt pan instead of the 10-inch tube pan. Just reduce the oven temperature to 325º.