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PREHEAT oven to 350 degrees F. Lightly coat three 9-inch-round cake pans with non-stick cooking spray.
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FOR BANANAS FOSTER:.
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COMBINE brown sugar and butter in medium, microwave-safe bowl.
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Microwave uncovered, on HIGH (100%) power for 1 minute.
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Add chopped bananas, rum extract and cinnamon; stir.
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Microwave an additional 4 minutes, stirring once.
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Cool completely.
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FOR CAKE:.
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COMBINE cake mix, pudding mix, eggs, sour cream, vegetable oil and water in large mixer bowl.
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Beat on medium speed until well blended (batter will be thick).
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Pour about 1 1/2 cups of batter into each prepared cake pan.
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Sprinkle each with a heaping tablespoon of mini morsels.
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BAKE for 20 minutes or until wooden pick inserted near center comes out clean.
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Cool in pans on wire racks 10 minutes; remove to wire racks to cool completely.
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FOR CHOCOLATE FROSTING:.
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HEAT cream in uncovered, medium microwave-safe bowl on HIGH (100%) power for 1 1/2 minutes or just until boiling.
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Add morsels; let stand 5 minutes.
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Stir until smooth.
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Cover; cool for 30 minutes.
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TO ASSEMBLE:
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PLACE one cake layer on serving platter.
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Spread half the cream cheese frosting on cake.
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Spread half the banana mixture to 1/2-inch of edges.
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Top with second cake layer.
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Spread with remaining cream cheese frosting followed by remaining banana mixture.
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Top with remaining cake layer.
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Spread Chocolate Frosting over top and side of cake.
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Sprinkle with Premier White curls around top edge of cake.
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Refrigerate until chocolate is set.
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Refrigerate leftover cake up to 24 hours.
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NOTE: If using two cake pans, pour about 1 1/2 cups batter into each prepared cake pan.
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Refrigerate remaining batter.
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Bake as stated above.
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Bake remaining batter in clean pan.
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HINT: To make Premier White curls, carefully draw a vegetable peeler across a bar of NESTLE TOLL HOUSE Premier White Baking Bar.
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Vary the width of your curls by using different sides of the bar.