Cream Cheese Please!

Another year to the book, another candle to the cake..however you put it, I am a year older, and hopefully another year wiser.

It’s been just about a week since my 19th birthday, and it gave me time to think about all the things I’ve done while being 18..

• 18th birthday
• Entered and took 3rd place in the Regional Rhubarb Fest
• Moved in to my first apartment
• Started my sophomore year of college
• Got to interview KATH
• Had a wonderful Thanksgiving
• Enjoyed the Christmas season to the fullest
• Headed to Orlando, FL
• Got hired to teach community cooking classes
• Visited relatives out in Boston
• Made a trip to Minneapolis and the General Mills Museum
• And overall just learned to live each day in life to the fullest—can’t wait to see what my 19th year has in store!

Some exciting things that are on my agenda for this year:

• Minneapolis Taste of the Nation
• Healthy Living Summit

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So now onto confession time: In the past 4 weeks I think I’ve eaten my weight in cake. Not just any cake though—my creation I’ve been tweaking and perfecting for the Real Women of Philadelphia Cream Cheese contest. I love Paula Deen, so I was extra excited to find out she is the main star of this contest—cooking in front of Paula Deen? Yes, please!

**Check out my contest profile page here**

Recipe entry description:

“Inspired by Elvis's famous peanut butter banana sandwich, I took this to the next level by incorporating the flavors into a moist and simple cake. But who can have a cake without frosting? Not me! A creamy peanut butter cream cheese frosting tops this off and makes it my one-of-a-kind cake filled with four favorite flavors. I think Elvis would be proud!”

Recipe entry video:

Chocolate Banana Cake with Peanut Butter Cream Cheese Frosting

Serves: 8

Ingredients:

1 1/2 cup(s) of all-purpose flour

1/2 cup(s) of whole wheat flour

3/4 cup(s) of granulated white sugar

1/4 cup(s) of unsweetened cocoa powder

2 tsp. of baking powder

1/2 tsp. of baking soda

1 tsp. of vanilla extract

3/4 cup(s) of low-fat buttermilk

1/3 cup(s) of unsweetened applesauce

1 large egg

1/2 cup(s) of egg whites or eggbeaters

2 large bananas, mashed

1/2 tsp. of salt

8 ounce(s) of original Philadelphia cream cheese

1/4 cup(s) of confectioners sugar

1/4 cup(s) of creamy peanut butter

1 tsp. of vanilla extract

1 Banana for topping if desired

Directions:

Preheat oven to 350 F. Spray a 8 x 8 glass baking dish with nonstick cooking spray. Meanwhile, get 2 medium-sized bowls, one for the dry ingredients and one for the wet ingredients.

Starting with the dry ingredients, add in both flours, granulated sugar, cocoa powder, cinnamon, salt, baking soda, and baking powder. Set aside.

In wet ingredients bowl, start by mashing bananas. Add in applesauce, buttermilk, egg, egg whites, vanilla stirring until well combined.

Slowly add in the wet ingredients into the dry ingredient bowl and stir until just combined. Pour into baking dish and put into preheated oven for 30-35 minutes or until toothpick inserted comes out clean.

Meanwhile, prepare frosting by placing cream cheese(right out of the fridge temp), peanut butter, vanilla, and powdered sugar and beat with hand mixer until a creamy consistency is formed.

Once cake is cooled for at least 30 minutes, take a rubber spatula and run in around the cake. Spray a cookie sheet lightly and tip pan upside down onto sheet and tap lightly until cake comes out.

Take frosting and frost the bottom layer evenly. Then top with next layer and frost the top and sides until covered. Cut into 8 pieces.

Thinly slice up extra banana and top cake slices if desired.

 

Whether you try this recipe or not, keep your fingers crossed for me!! =)