what's cooking: banana banana cake (doubly yummy)

After years of not liking bananas in any form other than fresh (and not too brown), I've recently been craving banana treats. Go figure. I've not been taking this change in taste lightly though--I've been "researching" a bunch of goodies. That's dedication, huh? Here's one of my best finds so far--this cake is DELICIOUS! Bon appetit!

Banana Banana Cake
1 (16-oz) package yellow cake mix
1 package instant pudding (4 serving-size)
6 large bananas
2 large eggs
1/3 c milk
1 T lemon juice
1 c butter, softened
16 oz. powdered sugar
2/3 c milk
1 T vanilla extract

Mash three of the bananas and combine with cake mix, pudding mix, 2 large eggs, and 1/3 cup milk. Beat at low speed with an electric mixer for 30 seconds. Scrape down sides, and beat at medium speed for 3 minutes. Spoon the batter evenly into 2 greased and floured 8-inch round cake pans.

Bake at 350° for 32-25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.

Cut the remaining bananas into ¼-inch-thick slices and toss with lemon juice. Drain on paper towels.

To make frosting, beat butter at medium speed with an electric mixer until creamy; gradually add the powdered sugar alternately with the 2/3 cup milk, beating at low speed until blended after each addition. Stir in 1 tablespoon vanilla.

Place 1 cake layer on a serving plate; spread top evenly with ½ cup frosting. Arrange the banana slices in a single layer over the frosting. Spread top of second cake layer evenly with ½ cup frosting, and invert, frosted side down, over the first layer, sandwiching the banana slices between the 2 frosted cake layers. Frost top and sides of cake with remaining frosting.

Makes 12 generous servings.