Banana Flip Cake

• 1 package yellow cake mix (regular size)
• 1 package (3.4 ounces) instant banana
• vanilla pudding mix
• 1-1/2 cups 2% milk
• 4 large eggs, room temperature
• 1/3 cup all-purpose flour
• 1 cup 2% milk
• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 cup sugar
• 1-1/2 teaspoons vanilla extract
• 2 tablespoons confectioners' sugar
• Whipped topping, sliced bananas, optional

1. Line two greased 15x10x1-in. baking pans with waxed paper and grease the paper. Set aside.
2. In a large bowl, combine the cake mix, pudding mix, milk and eggs. Beat on low speed for 30 seconds; beat on medium for 2 minutes.
3. Spread batter into prepared pans. Bake at 350u0b0 until a toothpick inserted in the centers come out clean, 12-15 minutes. Cool for 5 minutes before inverting onto wire racks to cool completely. Gently peel off waxed paper.
4. Meanwhile, in a small saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; cover and cool to room temperature.
5. In the bowl of a heavy-duty stand mixer, cream the butter, shortening and sugar until light and fluffy. Beat in vanilla. Add milk mixture; beat on high until fluffy, 10-15 minutes.
6. Place one cake on a large cutting board; spread top with frosting. Top with remaining cake; sprinkle with confectioners' sugar. Cut into squares. If desired, top with whipped topping and sliced bananas. Refrigerate leftovers.

yellow cake, vanilla pudding, milk, eggs, flour, milk, butter, shortening, sugar, vanilla, sugar, topping

Taken from www.tasteofhome.com/recipes/banana-flip-cake/ (may not work)