|Shown here with MiMi's PB&B Ice Cream, made with this cake in mind!|
Anyway, for my own preservation (and sanity) it is best if I make desserts when there are other people around to share.
Do you feel me? I can't be alone when I say my sweet tooth has a mind of its own. It is quite persuasive and who am I to object to its needs?
Family dinner would be the perfect opportunity to make such things. The problem is MiMi always has her own ideas. Apparently her house, her dessert. I know, we sound like a dysfunctional family! The struggle is real. ;-) So, when K.C. and Pops decided last minute to have a rib throw-down, I seized the opportunity and offered to be the dessert committee. After all, the only right thing to do after a ribfest is to have a dessert with bacon!
Of course the inspiration is the famous Elvis inspired sandwich. So, I wanted the frosting to be a bit soft and gooey much like the peanut butter would be on a hot grilled peanut butter sandwich. I had been mulling it over in my mind and decided that the best base would be my favorite whipped cream frosting.
I really need to share that recipe some day too!
So many desserts, so little time!
Jax was my big kitchen helper for this recipe as well. He dumped the ingredients in the mixer bowl, made sure the mixer didn't go anywhere while in operation and of course licked the beaters! Matt and Jax had to fight for the bowl after I made the frosting. I knew I had a winner when Matt was that interested! He actually saved room for a piece of cake despite there being an endless supply of ribs. Dessert almost never trumps more meat for that guy!
Everyone who has tried it has wrinkled their nose a bit at the idea of it, but nobody has had trouble finishing their piece. In fact my siblings all took an extra piece home with them. The rest of the cake was quickly eaten by the friends and family helping to dig a pit in the basement for our new sump pump.
Is it just us, or has this summer been strange? After a relatively dry spring we have been having non-stop rain this summer. Our once dry basement can't handle any amount of rain any more. I few sprinkles and we have a puddle on the basement floor. The pit they dug last night was filling with water as they dug. We have quite the muddy mess to clean up, but Matt is happy to be making real progress.
Back to the cake. Make it. Eat it. You won't regret it!
Elvis Sheet Cake
2/3 cup milk
1 tsp vinegar
1 2/3 cup sugar
1/3 cup butter
3 large bananas, very ripe
1 tsp vanilla
1 tsp baking soda
1 tsp salt
2 1/4 cups flour
5 T flour
1 c milk
1 1/2 cups granulated sugar
1 cup butter, softened
1/2 cup peanut butter
1 tsp vanilla
7 slices bacon, cooked crisp and crumbled
- Preheat the oven to 350 F and spray a half sheet pan (I used this one)
- Mix milk and vinegar, set aside
- In mixer bowl, cream butter and sugar. Add bananas, eggs & vanilla and mix until smooth.
- Stir dry ingredients into banana mixture. Add milk mixture and stir until just combined.
- Spread in prepared sheet pan and bake for 25-30 minutes, rotating half way through bake time. Remove from oven and set aside to cool before frosting.
- While cake is cooling, heat the flour and milk for the frosting in a saucepan until it forms a thick paste. (Don't walk away, once it starts to thicken it will go quickly!) Set aside to cool.
- Once the paste is at room temperature, place in the mixer bowl with the butter, peanut butter, sugar and vanilla. Beat on low until combined and then on high for 10 minutes. (You really want to let it go that long so it has time to get plenty of air and allow the sugar to dissolve. You don't want gritty icing!)
- Spread over cooled cake. Sprinkle with bacon and drizzle with honey. Loosen up your pants a bit and dig in!
A few more sheet cake favorites: