Banana Flip Cake

Name: Banana Flip Cake
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 16 servings.
Ingredients: 1 package yellow cake mix (regular size); 1 package (3.4 ounces) instant banana or vanilla pudding mix; 1-1/2 cups 2% milk; 4 large eggs, room temperature; FROSTING:; 1/3 cup all-purpose flour; 1 cup 2% milk; 1/2 cup butter, softened; 1/2 cup shortening; 1 cup sugar; 1-1/2 teaspoons vanilla extract; 2 tablespoons confectioners' sugar; Whipped topping, sliced bananas, optional

TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling YIELD: 16 servings.

Here's a recipe that will bring back memories of your childhood. Banana flip snack cakes taste just like the banana flips we used to eat when we were kids. —Berta Hagen, Int'l Falls, Minnesota

Ingredients

1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant banana or vanilla pudding mix
1-1/2 cups 2% milk
4 large eggs, room temperature
FROSTING:
1/3 cup all-purpose flour
1 cup 2% milk
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1-1/2 teaspoons vanilla extract
2 tablespoons confectioners' sugar
Whipped topping, sliced bananas, optional

Directions

1. Line 2 greased 15x10x1-in. baking pans with waxed paper and grease the paper. Set aside.
2. In a large bowl, combine the cake mix, pudding mix, milk and eggs. Beat on low speed for 30 seconds; beat on medium for 2 minutes.
3. Spread batter into prepared pans. Bake at 350° until a toothpick inserted in the centers come out clean, 12-15 minutes. Cool for 5 minutes before inverting onto wire racks to cool completely. Gently peel off waxed paper.
4. Meanwhile, in a small saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; cover and cool to room temperature.
5. In the bowl of a heavy-duty stand mixer, cream the butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Add milk mixture; beat on high until fluffy, 10-15 minutes.
6. Place one cake on a large cutting board; spread top with frosting. Top with remaining cake; sprinkle with confectioners' sugar. Cut into squares. If desired, top with whipped topping and sliced bananas. Refrigerate leftovers.

Nutrition Facts

1 slice: 355 calories, 16g fat (7g saturated fat), 71mg cholesterol, 372mg sodium, 49g carbohydrate (35g sugars, 0 fiber), 4g protein.