Cakes by Melissa by Melissa Ben-Ishay

Author:Melissa Ben-Ishay
Language: eng
Format: epub
Publisher: HarperCollins
Published: 2017-08-11T04:00:00+00:00

3 bananas, sliced

½ cup chocolate chips

¼ cup rainbow sprinkles and nonpareils, mixed

1. Preheat the oven to 350°F. Butter two 13 x 18-inch half-sheet pans, then line them with wax paper or parchment and butter the paper.

2. Make the banana cakes according to the recipe directions. Pour into the prepared pans and bake until the middle of the cake feels springy when you gently press your finger against it, about 40 minutes.

3. Set the pans on a rack and cool completely.

4. With a 6-inch round cookie cutter, cut five circles from the cakes. Place one layer on a cake stand and use an offset spatula or butter knife to spread it with peanut butter. I like to be generous with the peanut butter between the layers because I can never have enough of it, but do what you like. Place another layer on top and line the outer edge of the peanut butter with banana slices. Repeat with the third layer. Add the fourth layer and spread it with peanut butter. Top with the fifth layer, spread with peanut butter, and decorate with chocolate chips and the sprinkles mixture.

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