Elvis Cake - the Peanut Butter and Banana King

Elvis Cake
makes one cake (two “sandwich” style halves, optional)

Banana Cake:
1 box vanilla cake mix (or see note above)
1 large ripe banana, smashed
2/3 cup vanilla frosting (my egg replacer, subbed for 3 eggs)
2/3 cup soy milk
1/2 cup canola oil
1/2 tsp cinnamon

Peanut Butter Frosting:
1 stick of softened vegan buttery spread (my butter replacer)
1 box vanilla frosting mix (or from scratch mixture)
1/4 tsp cinnamon
3/4 cup peanut butter

Chocolate Caramel Sauce (recipe here)
1 ripe banana, thinly sliced – for garnish and layering

Directions:

1. Preheat your oven to 350.

2. Combine your cake batter as directed – fold in the smashed banana last. Pour into greased cake pans – and bake as directed – until the center is fluffy and baked through. I used two small rectangle baking dishes.

3. Cool your cakes. And whip up your frosting with a hand mixer. Place in fridge to chill.

4. Prepare your chocolate caramel according to recipe instructions. Cool in fridge until ready for drizzling.

6. Assemble your cake! (If you want the ‘cut sandwich’ look you will need to slice each cake and pair it with its half – as I did in photos). Place the first layer on your serving platter. Frost. Add a few slices of banana to the center of the cake. Then add top cake layer over top. Finish frosting the entire cake and top with the remaining sliced bananas. Store in fridge until ready to serve.

7. Serve by drizzling chocolate caramel over top.

(via babble)