Posted by Carrie Keele on July 18, 2001 at 14:48:23:
In Reply to: ISO Pampered chef Ultimate Banana Split cake posted by Beth on July 16, 2001 at 14:14:18:
I just got done typing this up for someone on another board who couldn't access their email...so here is the typed version...but I will send you the scanned in version as it helps to see the picture!
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Okay, here it goes...it really helps me to look at the pic when I do this one, but I will do my best to explain! Let me know if you get confused at all!
Cake:
1 pkg yellow cake mix (plus ingredients to make cake)
1 pkg (3.4 oz) banana cream instant pudding and pie filling
Toppings:
1 tablespoon vegetable oil
2/3 cup peanuts, divided
1 cup butterscotch caramel ice cream topping
1/2 cup semi-sweet chocolate morsels, melted
1 banana sliced evenly (try it in your egg slicer, in sections!)
2 cups thawed, frozen whipped topping
1 can (8 oz) pineapple slices, drained and patted dry
7 whole strawberries, about 1 pint (try to get similar sized and shaped ones)
ice cream (optional)
1. Preheat oven to 350 degrees. Combine cake mix and pudding mix, prepare according to pkg directions. Puor batter in to lightly Deep Dish Baker (works best in this stoneware piece, as you don't get the hump in the middle, but if you don't have it...use a large round pan that can hold a full cake mix batter). Bake 40-45 minutes or until top of cake springs back when lightly pressed. Cool 10 minutes; invert onto non stick cooling rack. Cool completely.
2. Brush clean Deep Dish Baker with vegetable oil. Chop 1/2 cup of the peanuts; combine with butterscotch caramel topping, pour into the bottom of the Baker. Microwave on high 1 1/2 minutes or until warm. Tilt Baker to coat bottom with caramel mixture. Place cake, right side up, into Baker. Press down around the edge to allow caramel mixture to come up the sides of the cake. Carefully invert cake onto a Round Platter. Scrap any remainging topping from Baker onto the cake, smooth surface.
3. In microwave, cook chocolate morsels on high 1-1/2 mintues, stirring after each 20 seconds, until melted smooth. Pour into a ziplock back and snip on corner (not too big). Pipe 12 flower shaped decorations onto parchment paper. (Just like the ones you used to doodle all over, with about 5 loops...don't worry they don't have to be perfect!) Place on of the remaining peanuts into the center of each flower. (I like to use half of a nut, and place the flat side down.) Place in the refrigerator for at least 15 minutes, so it can set. Once cake is completely cooled...place 12 banana slices evenly aroun the top edge of the cake. Drizzle remaining chocolate in a zig zag pattern over the banana slices. (Once again, it doesn't have to be perfect, let it fall down the sides, it will look great!)
4. Fill Easy Accent Decorator (or you piping bag, whatever you have...place a rosette tip on it, if you don't already have this stuff, you could use the canned topping in a pinch) with whipped topping; pipe 12 rosettes slightly overlapping the banana slices, but more towards the center of the cake. Grate the remaining peanuts over the rosetes. Cut 3 pineapple slices into quarters. place one quarter next to each rosette (the whipped topping helps hold these up).
5. Slice 6 of the strawberries in half (leaving the stems ON); place against the side of the cake, below the bananas with the tip pointing up. With remaining strawberry, make a fan for the center of the cake. To do this, place stem side down, tip side up, in an egg slicer, do not slice all the way through, but leave about a quarter of an inch. Take out and seperate like a fan and place in the middle of your cake. Slice with a knife dipped in hot water, and serve with ice cream.
Wow...I now have a cramp in my hand!!! ;) Save a piece for me!
Just a reminder to those who may want to joing my monthly mailing list that will feature Pampered Chef recipes and specials...email if you want your name added, and also if you have recipe requests you would like to see. If I don't have it, I will do my best to find it! First one will be going out next week!
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hope this helps!