Missionaries Minus Some Bananas

Just dropped this cake off this morning to missionaries for The Church of Jesus Christ of Latter-Day Saints who serve in the Cameron Ward in North Carolina. This is where I go to church. Well, I forgot something for this banana-chocolate cake...Ha! ... the Bananas!!! I only omitted the banana slices that should have been in between the layers and on top of the cake. Hopefully, it was a blessing in disguise because the cake sat in the fridge for a few days and I think the nanas would have been not up to par. Anyway, once I get feedback from the missionaries on how it tasted then I'll post their comments.

Comments just came in 10/1/10 missionary called to say, "It was like a banana bread with pudding layers. Great. Moist." I was pleased to find out that it didn't dry out in the fridge. He said he used to work in a bakery and he really loves the idea of a banana bread-like cake.
Here's a pic right before running it over.




Chocolate Banana Cream Cake
Prep: 30 Min Bake: 20 Min
Yield: 12 Servings
1/2 cup butter, softened
1-1/4 cups sugar
2 eggs, separated
1-1/2 cups mashed ripe bananas
1/4 cup sour cream
2 tsp. vanilla extract
1-1/2 dcups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
Filling
1-1/2 cups whole milk
1 pkg. (3.4 oz.) instant banana cream pudding mix
1 can (16 oz.) chocolate frosting
2 medium firm bananas, sliced...These are the missing bananas :P
3 Tbsp. lemon juice
DirectionsIn large bowl, cream butter and sugar til light and fluffy. Add egg yolks; mix well. Beat in the banans, sour cream and vanilla. Combine flour, baking soda and salt; add to creamed mixture and beat well.
In small bowl, beat egg whites til stiff peaks form (I added 1/2 tsp. cream of tartar and 1/2 tsp. of vanilla for firmer egg whites). Fold into batter. Transfer to 2 greased and floured 9 " round pans. Bake at 350 degrees for 20-25 minutes. Cool before removing from pans to wire rack to completely cool.
For filling, whish mild and pudding mix for 2 minutes. Let stand 2 more minutes or til soft-set. Cover and refrigerate til chilled.
In a small bowl, beat frosting til light and fluffy. Place banans in a small bowl and toss with lemon juice.
Place one cake layer on a serving plate; spread with 3 Tbsp. frosting. Stir pudding; spread half over frosting. Top with half of bananas and remaining cake layer. Repeat frosting, filling and banana layers. Frost sides and decorate top edge of cake with remaining frosting. Store in fridge. I added pecans to the sides.