Elvis Cake

Elvis Cake // Queen Smithereen.

Elvis Cake // Queen Smithereen.

Elvis Cake // Queen Smithereen.

Elvis Cake // Queen Smithereen.

Elvis Cake // Queen Smithereen.

One Year: Candy Bar Chocolate Chip Cookie Bars
Two Years: Chewy Toffee Cookies
Three Years: Pumpkin Spice Drop Cookies with Marshmallow Icing

Elvis Cake
Makes 1 two-layer cake

Peanut Butter Banana Chocolate Chip Cake:
4 incredibly overripe bananas, peeled and mashed
1/2 cup peanut butter
1/2 cup sour cream
1 tsp pure vanilla extract
2 cups all purpose flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 stick unsalted butter, at room temperature
1 cup granulated sugar
1 tbsp molasses
2 eggs
1 cup whole milk
1/2 cup semisweet chocolate chips

Chocolate Peanut Butter Buttercream:
1 1/2 sticks unsalted butter, at room temperature
1/4 cup peanut butter
1/4 cup Ovaltine
1 tbsp unsweetened cocoa powder
3 cups confectioner’s sugar
1/4 cup whole milk
2 tsp pure vanilla extract

Cake:
Preheat oven to 350 degrees Fahrenheit. Grease two 9-inch cake pans and set aside. In a medium bowl, mix together mashed bananas, peanut butter, sour cream, and vanilla extract. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, beat together butter, sugar, and molasses until fluffy, about 2 minutes. Beat in eggs one at a time. Beat in banana mixture. Beat in dry ingredients in halves, alternating with milk, until just combined. Stir in chocolate chips. Divide evenly between cake pans and bake, rotating halfway through, until a tester comes out clean with moist crumbs attached (about 20 minutes). Let cool 5 minutes in the cake pans before turning out onto a cooling rack, allowing to cool completely before frosting.

Buttercream:
Beat together butter and peanut butter. Beat in Ovaltine and cocoa powder. Add confectioner’s sugar in thirds, alternating with milk and vanilla in between. Buttercream will be fluffy and creamy; if it needs more liquid, add milk by the tablespoonful until it reaches the desired consistency. You can frost this cake any way you like, but I prefer to leave the sides of the cake without buttercream. To do this, place one of the cake layers on the cake stand and swath it with half the buttercream, gently smoothing into one layer. Place the second layer on top, then repeat. To create the pompadour-like swirl you see pictured, plop the buttercream into the center of the cake. Use a spatula to gently push the dollop of buttercream to the edge of the top layer of cake. Alternate how deeply the spatula dips into the buttercream and you swirl it back toward the center of the cake.

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