*INGREDIENTS
+For the cake:
°Cooking spray
°1 cup greasy sour cream
°1/2 cup whole milk
°1/3 cup vegetable oil
°3 large eggs
°1 x 15.25 oz vanilla or white cake mixture
°1 can (3 ounces) to cook and serve banana cream pudding (not instant)
+For the icing:
°8 ounces whole cream cheese, room temperature
°1 1/4 cup powdered sugar
°2 teaspoons vanilla extract
°3 cups thick cold cream
+For assembly:
°1 x 11 oz Nilla cake, divided
°2 medium ripe bananas (but not speckled)
*INSTRUCTIONS
Make the cake: Place the 8 ounces of cream cheese for icing in the bowl of a stand mixer and let it sit at room temperature while you make the cake. (Alternatively, use an electric hand mixer and a large bowl.) Place a rack in the middle of the oven and heat the oven to 350°F. Spray 2 round cake pans (9 in) with cooking spray, then line the bottom with parchment paper.
Place 1 cup sour cream, 1/2 cup whole milk, 1/3 cup vegetable oil and 3 large eggs in a large bowl and whisk until smooth. Add 1 can of cake mixture and 1 can of banana pudding mixture and whisk until smooth. Spread the dough evenly among the prepared moulds.
Bake until the cakes are lightly browned and a toothpick inserted in the centre comes out clean, 20 to 25 minutes. Place the mussels on a rack and let cool completely. Meanwhile, make the icing.
Make the icing: Add 1 1/4 cup of powdered sugar and 2 teaspoons of vanilla extract to the cream cheese bowl. Beat with the whisk at medium speed until smooth, 3 to 4 minutes. Reduce mixer speed to low and gradually pour into 3 cups of heavy cold cream. Continue to beat
Enjoy !
