#43 Banana Split Cake

The first of several recipes from the Bananarama party. This was a hit with the guests, but I didn't love it. It was overly sweet for me. Next time I might skip the pudding. But it looks gooey and delicious and you know what Rachel Ray says: You eat with your eyes first. Isn't that gorgeous?

Recipe comes from Martha Stewart.

For the Pudding: (for the record, I used instant pudding)
2 tablespoons plus 2 teaspoons cornstarch
1/2 cup granulated sugar
Pinch of salt
2 large eggs
2 cups whole milk
1 tablespoon unsalted butter, cut into small pieces
1 teaspoon pure vanilla extract

For the Whipped Cream: (I made fresh whipped...you can use Cool Whip, but, honestly, anything that keeps in the fridge for six months, scares me)
2 cups heavy cream
1 tablespoon confectioners' sugar

For the Assembly:
Yellow Cake, baked in two 8-inch round cake pans (I bought an Entenmann's loaf cake)
4 large bananas, peeled and halved crosswise then lengthwise (I diced them for easier eating)
1/2 cup store-bought chocolate sauce, warmed
1 maraschino cherry, for decorating
Yellow sprinkles, for decorating
1/4 cup toasted walnuts, chopped (optional)

1. Make the pudding: Prepare an ice-water bath; set aside. Whisk together cornstarch, 2 tablespoons granulated sugar, and salt in a small bowl. Whisk eggs in another bowl until smooth; whisk into cornstarch mixture. Set aside.

2. Whisk together milk and remaining 6 tablespoons sugar in a medium saucepan. Bring to a boil over medium-high heat. Slowly pour milk mixture into egg mixture, whisking constantly.

3. Pour mixture back into saucepan. Cook, whisking constantly, over medium-high heat until thickened, about 2 minutes. Remove from heat, and pour through a sieve into a medium bowl. Whisk in butter and vanilla. Set bowl in ice-water bath, and let cool, stirring occasionally, 30 minutes. Pudding can be refrigerated in an airtight container up to 3 days. (Again, I used instant, so I skipped these three steps.)

4. Make the whipped cream: Put cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium speed until soft peaks form. Add confectioners' sugar. Beat until stiff peaks form. (I was out of confectioners', so I used superfine. I would stay away from granulated sugar though.)

5. Assemble the cake: Using a serrated knife, trim tops of cakes level, then cut each in half horizontally, making 4 layers. Place 1 cake layer into the bottom of a straight-sided 4-quart bowl (about 8 inches in diameter and 6 inches high). Spread with 1/2 cup pudding, then with 3/4 cup whipped cream. Arrange 4 banana quarters on top; top with another cake layer. Repeat 3 times, decorating final banana layer with a dollop of whipped cream. Drizzle with chocolate; top with a cherry. Sprinkle with sprinkles and nuts, if desired. Using a large spoon, divide portions among serving bowls. Serve immediately.

Grade: B-