Monkey Cake

• 3/4 cup butter, softened
• 3 cups sifted flour
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 3 large bananas, mashed (about 1 1/3 cups)
• 3/4 cup buttermilk
• 1/2 teaspoon vanilla extract
• 1 1/2 cups light-brown sugar, packed
• 3 eggs
• chocolate icing
• vanilla icing, tinted yellow with
• yellow food coloring
• 2 Junior mints
• 1 black licorice bootlace, for decorating

1. Preheat oven to 350u0b0.
2. Butter and flour an 8 1/2-inch-diameter 3-quart stainless-steel or oven proof bowl and 1 cup of a large (1-cup capacity) muffin tin; set aside.
3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
4. In a separate medium bowl, whisk together bananas, buttermilk, and vanilla.
5. In the bowl of an electric mixer fitted with the paddle attachment, combine butter and brown sugar; mix on medium-high until pale and fluffy, about 2 minutes; mix in eggs.
6. Reduce speed to medium; mix in flour mixture in 2 batches, alternating with banana mixture.
7. Fill prepared muffin cup three-quarters full.
8. Transfer remaining batter to prepared baking bowl.
9. Transfer to oven, side by side.
10. Bake cupcake until a cake tester comes out clean, about 30 minutes.
11. Let cool in tin on a wire rack.
12. Continue baking large cake until a cake tester comes out clean, about 1 hour and 10 minutes more (1 hour and 40 minutes total).
13. Let cool in bowl on a wire rack 30 minutes.
14. Invert bowl to remove cake; let cool completely.
15. Trim flat side of cake to be level.
16. Trim away top of cupcake to be level.
17. Cut cupcake in half vertically for the two monkey ears.
18. Cut bowl cake in half horizontally to make 2 layers.
19. Spread 3/4 cup chocolate buttercream on top of flat layer.
20. Top with domed layer.
21. Transfer to a cake plate.
22. Spread a thick layer of chocolate buttercream over entire monkey head.
23. Spread icing over cupcake ears.
24. Attach ears to sides of head, top of cupcake facing forward, securing with toothpicks.
25. Fill a piping bag fitted with a large plain round tip with yellow icing.
26. Pipe an oval near the front base of cake.
27. Fill in with frosting, and smooth.
28. Place 2 small pieces of licorice rope inside for nose.
29. Add a long piece of rope for mouth.
30. Place Junior Mints above oval for eyes.
31. Pipe yellow half-circles in centers of ears; fill in with frosting, and smooth.
32. Decorated cake can be refrigerated up to 3 hours.

butter, flour, baking soda, baking powder, salt, ground cinnamon, bananas, buttermilk, vanilla extract, lightbrown sugar, eggs, chocolate icing, vanilla icing, yellow food coloring, mints, black licorice bootlace

Taken from www.food.com/recipe/monkey-cake-207430 (may not work)