SOUR CREAM BANANA CAKE WITH MALTED BITTERSWEET CHOCOLATE FROSTING
1 tube of Ashley Rodriguez's cookie mix
2 brown ripe bananas
1/4 cup sour cream
1/4 cup whole milk
1/2 cup butter melted and cooled
All the dry contents of the cookie mix tube, except the chocolate discs
6 oz. softened cream cheese
3/4 cup softened butter
1/4 cup malted chocolate powder (Ovaltine works)
1/2 - 3/4 cup powdered sugar
The chocolate discs, melted
For the cake, smash the bananas, then add the eggs and mix thoroughly. Then place all the ingredients in the bowl and mix until it's just combined. Pour batter into a generously buttered 10-inch cake pan. Bake in a pre- heated 350 degree oven for 30 minutes or until a pick inserted in the center comes out clean. Cool completely.
For the icing, cream butter, cream cheese, Ovaltine, and powdered sugar together. Slowly stream the melted and slightly cooled chocolate (just melt in 30 second bursts in your microwave) from the mix into the icing. This icing is meant to be glossy and loose.