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BANANA PECAN TORTE




Source of Recipe


I Can't Believe It's Not Butter! ®


List of Ingredients




CAKE:
3 medium bananas, mashed
2 eggs
1 cup sugar
1 tsp. vanilla extract
1-1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. salt
1/2 cup I Can't Believe It's Not Butter! Spread
1/2 cup finely chopped toasted pecans
1/2 cup coarsely grated chocolate from dark chocolate candy bar
FILLING:
1/2 cup heavy or whipping cream
1 cup semi-sweet chocolate chips (6 oz.)
TOPPING:
1 cup heavy or whipping cream
2 Tbsp. confectioners sugar
1/4 tsp. vanilla extract


Recipe



For CAKE, preheat oven to 350°. Line bottoms of two 9-inch round cake pans with parchment or waxed paper, then grease and flour bottoms and sides of pans; set aside.

In large bowl, with wire whisk, beat bananas, eggs, sugar and vanilla until blended; set aside.

In medium bowl, combine flour, baking soda, cinnamon and salt. With pastry blender or two knives, cut in I Can't Believe It's Not Butter!® Spread until mixture is size of small peas. Stir flour mixture into banana mixture just until blended. Stir in pecans and chocolate. Evenly spread into prepared pans.

Bake 20 minutes or until toothpick inserted in center of cakes comes out clean. On wire rack, cool 10 minutes; remove from pans and cool completely.

For FILLING, in medium microwave-safe bowl, microwave cream and chocolate at HIGH 1 minute or until chocolate is melted; stir until smooth. Chill, stirring occasionally, until frosting consistency. Spread top of one cake layer with chocolate mixture, then top with second cake layer.

For TOPPING, in large bowl, with electric mixer, beat cream, sugar and vanilla just until stiff peaks form. Spread on top cake layer, leaving 1-inch border around edge. Garnish, if desired, with additional pecans or grated chocolate.
Serves: 12