Banana Chocolate Chip Cake
- Butter-flavored cooking spray
- 1/2 cup mashed ripe banana
- 2 tablespoons hazelnut liqueur, such as Frangelico
- One 15.5-ounce box banana nut muffin mix, such as Betty Crocker
- 1/2 cup evaporated milk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 cup semisweet chocolate chips
- 1 egg
- 1 teaspoon rum extract
- One 16-ounce can cream cheese frosting
- 1 cup chopped walnuts
- Spray the bottom of a 1 1/2-quart souffle dish with cooking spray.
- Line the bottom of the souffle dish with parchment paper and give a quick spray with cooking spray; set aside.
- Make a foil ring 1-inch thick for the souffle dish to sit on inside a 5-quart slow cooker.
- In a medium bowl, combine the bananas with the hazelnut liqueur.
- Add the muffin mix, evaporated milk, oil, vanilla extract, cinnamon, chocolate chips and egg.
- Stir together until just blended.
- Transfer to the prepared souffle dish.
- Place the dish on top of the foil ring in the slow cooker.
- Lay 8 paper towels over top of the slow cooker bowl and secure with the lid.
- (This helps to trap steam.)
- Cook on LOW setting for 4 to 5 hours.
- Remove the cake and allow to cool completely.
- Cut the cake in half horizontally.
- Stir the rum extract into the cream cheese frosting and frost in between the layers and outside of the cake with the mixture.
- Garnish the sides of cake with chopped walnuts.
- Slice and serve.
butter, mashed ripe banana, hazelnut liqueur, banana nut muffin, milk, vegetable oil, vanilla, ground cinnamon, chocolate chips, egg, rum, cream cheese frosting, walnuts
Taken from www.foodnetwork.com/recipes/sandra-lee/banana-chocolate-chip-cake-recipe.html (may not work)