Flashback and Foodie Friday ~FlufferNutter Cake

Last September I went a local plant trade. In case your unaware, a plant trade is an event where gardeners get together to swap plants, seeds and good food! It was the perfect excuse for me to try a decadent recipe I had bookmarked and thought about for months before. Cookie Baker Lynn is an awesome blog with many more recipes as yummy as this one. Anything with Elvis in the name has gotta be rich, fattening and probably extra tasty. Elvis Fluffernutter Cake is no exception.



Elvis Fluffernutter Cake

2 cups all-purpose flour
1-1/2 cups white sugar
1/2 cup butter
1 cup milk
3-1/2 tsp baking powder
1 tsp salt
1 tsp vanilla extract
3 eggs
2 mashed bananas, about 1 cup
2/3 cup mini chocolate chips, plus more for sprinkling on the cake

1- Preheat the oven to 350 deg. F. Grease the bottom of two 9-inch round cake pans. Fit the bottoms with rounds of parchment paper. Grease and flour the whole pan.

2- In a small bowl whisk together the flour, baking powder and salt and set aside.

3- In a large bowl, cream together the sugar and butter until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add flour mixture alternately with milk, beating just to combine. Stir in vanilla and mashed bananas.

4- Pour batter evenly between the two cake pans. Sprinkle the mini chips over the top of the batter. Bake for 35 minutes, or until a toothpick inserted into the cake comes out clean.

5- Let pans cool for 10 minutes on a rack. Carefully invert layers onto a plate, peel off the parchment paper, then carefully put back on the rack to finish cooling. If the cake cracks at all, don't fret as there will be plenty of gooey frosting to fill in the gaps.

Frosting

2 sticks of butter at room temperature
1 cup of smooth peanut butter
4 cups of powdered sugar
2 Tbsp milk
1 cup marshmallow fluff

With an electric mixer cream together the butter and peanut butter until it's smooth. Add the powdered sugar a cup at a time. Add as much of the milk as you need to achieve the consistency you want.

Place 1/3 of the frosting into a separate bowl and fold in the marshmallow fluff till completely incorporated.

Frost the top of the first layer with the marshmallow frosting. Top with the second layer. Frost with the rest of the frosting and sprinkle mini chips over the top, pressing them into the frosting slightly.


The plant trade was held at the house of a winemaker and a wonderful master gardener. Actually they are split up and the winemaker still lives there and the gardener just comes to tend garden on the weekends! I can understand why she doesn't give it up and also why he doesn't have a problem with it! The garden is enormous and obviously had a lot of loving work put into it. It's a very natural setting though and I'm sure it could go "wild" very easily! Here are a few traders and a glimpse of the wine making stuff in the background


The gardens have a very Asian flavor


With a touch of whimsy


And some very cute little residents


I'm wondering when the next trade is........

If you have a flashback to share..be it food, flowers or otherwise please add your link here!



This is my entry for Designs by Gollum's weekly potluck, Foodie Friday. Be sure and check out all of the other great posts.


Don't forget to participate in Kathleen of Cuisine Kathleen's Let There be White Part II event on August 25th. This time she wants you to show your white and ONE other color! Should be fun!