Tuesday, March 5, 2013

Monkey Cake

I just love how this sheet cake turned out! It was super moist, full of flavor and the cream cheese frosting was truly the icing on the cake!! Enjoy!

Monkey Cake:
1 1/2 cups sugar
1/2 cup sour cream
1/2 cup ricotta cheese
1/2 cup butter (1 stick), softened
2 eggs
3 large very ripe bananas, mashed completely
2 teaspoons vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup walnuts or pecans, chopped

Cream Cheese Frosting:
1/4 cup butter (1/2 a stick), softened
8 oz cream cheese, softened
2 1/2 to 4 cups powdered sugar (this is your preference for how sweet you like it)
1 teaspoon vanilla

Preheat oven to 375F

Grease and flour a 13 X 9 pan. Beat first four ingredients until creamy with a hand-mixer. Add eggs, one at a time, and mix well. Blend in mashed bananas and vanilla. Add dry ingredients and blend for one minute. Stir in nuts and spread in pan. Bake 20 to 25 minutes until golden brown. Cool slighty until warm and frost with cream cheese frosting.

Using a hand-mixer, blend softened butter and softened cream cheese until smooth and creamy. Add powdered sugar 1/2 cup at a time and blend. How much sugar you use depends on how sweet you like your frosting. I used 3 cups of powdered sugar. Add vanilla and blend well. Smooth frosting over the top of the monkey cake. Cut into squares and serve. Enjoy!

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