Remembering Elvis' Birthday: "Peanut Butter and Banana Delight Cake"

I was brought up in an Elvis-loving household and I was taught full-well that January 8th was his birthday. Every year, this day doesn't pass that I don't reflect on my fond memories of his music and movies from my childhood years into adulthood. My favorite movie was "Blue Hawaii". Another favorite is "Viva Las Vegas". My favorite songs, well then this would be a very long post, so I will share a few at the top of my list: "A Little Less Conversation", and "Viva Las Vegas" and "It's Now or Never". This day also doesn't pass without memories of my late Aunt Arlena back home in Oklahoma. She had a personality as huge as her hair. She loved all things red. She drove a red Cadillac. When I was in the second grade, one day we were playing in the schoolyard and she drove by in the Cadillac, honked and waved at me. She was wearing a fur coat, so full of life and I thought to myself, "I want to grow up to be like her!" She was a huge Elvis fan and when she passed, her life was celebrated with me giving her eulogy, all of the family wearing red and her favorite Elvis songs playing.  I baked this cake to celebrate Elvis' life today. This cake made my husband so happy he was "All Shook Up". I see peanut butter and banana dessert combinations that tend to have a peanut butter frosting. I serve up my peanut butter and banana cake with a banana buttercream frosting and a light, fluffy peanut butter layer cake. I believe that tonight in the night sky, an especially bright star I see is my Aunt Arlena shining down a shout out from above because I made this cake on Elvis' birthday.

"Peanut Butter and Banana Delight Cake"
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 stick butter, softened
1 cup sugar

1/2 cup peanut butter chips, melted

2 large eggs

1 teaspoon Rodelle pure vanilla extract
1 1/2 cups 2% milk

Preheat oven to 350 degrees. Spray two 9-inch round cake pans with cooking spray and dusting of flour. In mixing bowl, add flour, baking soda, baking powder and salt. Set aside. In separate large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well between each addition. Add vanilla. Add dry flour mixture in thirds, alternating with milk, until all of dry mixture and milk have been added. Set aside. Melt peanut butter chips on top of stove by placing chips in small saucepan over low heat and stir often until chips are melted OR in microwave by placing chips in microwave-safe bowl and microwave at Medium (50%) for 1 minute and stir. If chips are not melted, microwave at Medium an additional 15 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Add melted peanut butter chips to mixture and mix until well combined.  Divide batter evenly into baking pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

"Banana Buttercream Frosting"

1/2 stick butter, softened
2 1/2 cups powdered sugar
3 tablespoons 2% milk
1 teaspoon banana extract

Place butter in mixing bowl. Blend with mixer on low speed until fluffy. Gradually add confectioner's sugar, banana extract and 3 tablespoons milk until all ingredients are blended. Increase to medium speed and beat 5-6 minutes until light and fluffy. If mixture becomes stiff, add additional 1 tablespoon of milk. Spread frosting over cooled cake. Enjoy!