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With out question - the best cake I've had

I made my own birthday cake last weekend and decided on one I saw posted on Slashfood called 'The Elvis Cake'.

Banana cake with chocolate chips, peanut butter frosting and topped with chocolate shavings.


I used cake flour, butter, and regular chocolate chips in the cake and then scharfenburger 62% cocoa shavings on the entire outside. I also added an extra 1/2 cup of peanut butter and 1/4 cup butter to the frosting to make it more peanut buttery (I'm a frosting girl). Oh, and I used buttermilk instead of milk in the frosting. This added a nice, balancing tartness to the entire cake.

Every one of us went crazy over it. It stayed moist for four days without refrigeration and was impossible to eat without milk. Also impossible to have anything but a small piece because it was so rich (and yet oddly light). The cake was lightly banana-flavored, not overpowering at all. I did not add the recommended cayenne and cannot imagine it in this cake - for me it would not work well.

Highly, highly recommended. My best friend now demands i make it for her birthday in a month and that I rename it after her instead of The King.

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  1. Glad you liked the Elvis! Your adaptations to the recipe sound wonderful.

    You should try the cayenne pepper at least once, it adds a little kick that is suprisingly yummy.

    2 Replies
    1. re: halene

      I know my husband would love the cayenne - but I just don't think it's my kind of flavor. He loved the cake so much maybe i'll make it with the cayenne for his birthday.

      I think this is gonna be a go-to cake for a while. I can't get over moist and tender it was.

      Thanks for posting it on your site - it was really fantastic!!

      1. re: krissywats

        If you're gonna put the cayenne in the cake, maybe you could sprinkle some paprika on the icing for balance. TeeHee

    2. THANK YOU for introducing me to this recipe.

      I couldn't get it out of my mind after reading the recipe and finally made it last night. I was completely expecting it not to live up to my fantasy expectations - but it did!

      I used buttermilk in the cake and omitted the chocolate chips (personal preference).

      I had my friend over for dinner and we can't stop thinking about it. Time for another piece....

      1 Reply
      1. re: sbaker

        Seriously addictive, no?

        My best friend won't stop talking about it and I'm trying to lose some weight before I make another in November.

      2. Do you, krissywats, or anyone else think the banana extract is extremely important? I'm thinking of making this for a get together at my house this weekend, but can't think of any other use for banana extract that I'm psyched about and, if you say so, will not spend my food bucks on it. Thanks!

        6 Replies
        1. re: slowfoodgrrl

          The banana extract isn't necessary, especially if your bananas are very ripe or over ripe.

          1. re: slowfoodgrrl

            Hmmm - Halene is probably right, although at first I had my doubts. I did purchase it (and glad I did 'cause I'll make this cake A LOT!!!) but my bananas were not super ripe and I'm sure that does make a difference.

            On that note, anyone know how to speedily ripen a banana?

            1. re: krissywats

              For eating fresh, I prefer bananas on the unripe side (almost solid yellow skin with a bit of green on either end) so always buy them mostly green all over. Of course, then seeing them on the counter makes me want to make banana bread, lol. So... I put them in a brown paper bag and fold over the top to close. The bag goes on top of my fridge, where it's warmest in my kitchen. In a day or so skins are flecked with brown spots, in two/two and a half days the are much riper.

              1. re: krissywats

                Brown paper bag is a classic. Also, putting them with other ripe fruit (especially apples) speeds the process along.

                Sometimes when I'm desperate for banana bread and my bananas are unyieldingly firm, I'll roast one or two of them in their skins, in the oven, until black. Sort of caramelizes and liquifies the inside. In fact, I sometimes do this with a quarter of the bananas called for in any banana bread recipe, to give a deeper flavour.

                1. re: Gooseberry

                  What a fantastic idea! I rarely have bananas around so when I do shop for cake or bread baking I usually end up with firm bananas. I'll give this a go!

                  I'm so glad this cake seems to be getting mileage on Chowhound.

              2. re: slowfoodgrrl

                I liked the results with the extract so much, I'm not messing with it. Although I admit to hesitating before I bought it as well.

              3. Has anyone tried it as a sheetcake? I only have 1 round cake pan!

                7 Replies
                1. re: Katie Nell

                  I would bake it in a 13X9 and just adjust the baking time as needed!

                  1. re: Katie Nell

                    Funny, I was thinking of a bundt pan.

                    1. re: yayadave

                      A bundt pan is a good idea, too. I think if I try it in that shape I'll make a peanut butter glaze and drizzle it on top instead of trying to frost it with buttercream.

                      1. re: halene

                        Oh, Jeez! I was thinking that every piece gets lots of icing with a bundt cake. HarHar

                        1. re: yayadave

                          OK... Since no one else has mentioned it, I will... CUPCAKES!!! I bet this recipe would make fabulous cupcakes!

                          1. re: hollyeve

                            You're probably right. You just went full circle. If you check the link in the original post, they started as cupcakes. Sorta.

                            1. re: yayadave

                              Ooooohhh...drool... I hadn't opened the link! That looks so good!

                  2. OK, I made the Elvis cake, and it was, as predicted, particularly well received by peanut butter nutters, and my partner's entire lab. My slight changes:

                    1. As always, I ignore frosting recipes that call for a set quantity of powdered sugar (invariably cups and cups of it). I rather add sugar to taste, so ended up using 1/4C sugar instead of the reccommended 4 cups, which let the rich, roasted peanut flavour come through better. I'd reccommend that others thinking of trying this go easy on the sugar, too, and adjust to personal taste.

                    2. I had some good quality couverture chocolate left over from making chocolate sauce, so I remelted this, added some butter to keep it from setting, and put a layer of this in between the two banana cakes. As you can imagine, chocolate worked very nicely with peanut butter and banana flavours. Next time I might experiment with some caramel sauce instead.

                    3. For the record, half the recipe of the frosting is enough to frost the top of the cake, and put a layer of peanut butter frosting between the two cakes. You'll need to full recipe if you want to fill and cover the whole thing (top and sides) with frosting.

                    Thanks for posting this recipe, krissywats. I will make this again in the future.

                    10 Replies
                    1. re: Gooseberry

                      lol - yes, frosting is definitely personal taste because to me there is no point to the cake without the frosting....i'd probably eat just a frosting cake. I made one and a half times the frosting and like my cake just like the picture on the link above - piled high. Funny what you say about sugar - and you're right - i never follow them either. I did add more peanut butter to mine but I wanted the full amount of frosting with a strong peanut butter flavor. Did you also use less butter if you were only using 1/4 of a cup? I would imagine it would have trouble setting up with so little sugar?

                      I had also considered doing a layer or chocolate frosting inbetween the layers but didn't have time. I'm a bit confused though - you say 'Chocolate worked very nicely with the peanut butter and banana flavors' ....yes, i agree, which is the point of the chocolate chips in the cake. Did you not add those and use the chocolate frosting layer instead?

                      I'm glad it worked out for you!

                      1. re: krissywats

                        Sorry, Krissy - forgot to mention, I omitted the chocolate chips from the cakes - don't have any at home, and too lazy to chop chocolate by hand! So yes, of course, choc was one of the original flavours - I just ended up applying it differently.

                        I didn't use less butter, but my peanut butter is relatively stiff for 'smooth' peanut butter. I was also very careful not to overbeat it, which might lead to soggy-soft frosting. It was certainly a softish frosting, but there was no weeping, and it stayed put fine. I swirled the top with an offset spatula. Would be interesting to see how it would hold up in really hot weather.

                        I wouldn't consider myself a 'frosting person' - I'm usually partial to a simple chocolate ganache, or sweetened whipped cream - but this frosting was something special. And I say that as someone who isn't particularly keen on peanut butter. It really had an almost smokey roasted flavour. I'm already thinking of different applications for the frosting - perhaps on chocolate brownies, or a chocolate layer cake? Your thoughts?

                        1. re: Gooseberry

                          My thoughts are 'mmmmmm'. I make brownies that have a peanut butter frosting on them and they are divine. I'd give it a go.

                          So if I was going to add a layer of chocolate you think it's best to leave out the chocolate chips. Would that much chocolate be overkill?

                          1. re: krissywats

                            There's such a thing as chocolate overkill???

                            For me, I like the smoother texture of a chocolate chipless cake. But if you like the chocolate chips, I say keep 'em in. I don't think this specific cake would benefit from a sudden fit of restraint or 'less is more'.

                            For my chocolate layer, I just melted the chocolate, added a pinch sugar and whisked in some butter to keep it from setting. I'd have added a splash of cream too maybe, only I didn't have any. Then I spread a layer over the top of the bottom cake, spread a layer of peanut butter frosting over that, topped with the other cake and then frosted the whole thing, and sprinkled chocolate curls on top. As I said, this is no time for less-is-more. Enjoy!

                            1. re: Gooseberry

                              "I don't think this specific cake would benefit from a sudden fit of restraint or 'less is more'."

                              This made me laugh out loud. Brilliant point. I'll try all of the above next time.

                              1. re: krissywats

                                If you want "less is more," make a Breton Cake. But the Elvis Cake would probably benefit from having melted chocolate swirled into the batter before baking. In birthday cakes and Christmas decorating, More is better.

                                Hey!! I just had a thought! Since it already has chocolate chips in the cake, how about swirling soft marshmellow into the batter!!

                                1. re: yayadave

                                  I did not think it was possible to add another layer of trashy indulgence to this cake. Thank you, yayadave, for proving me wrong. Maybe we should rename that particular variation 'the rocky road elvis cake'??

                                  PS Just read this latest development out loud to my boyfriend (who has already has experienced - and deeply approves of - the elvis cake. He got a certain dreamy look in his eye that I know all too well, but asked an interesting question, which perhaps you (with marshmallow experience) could answer:
                                  would marshmallows melt in the cake, forming a marshmallowy liquid swirl in the cake crumb, or would they keep their integrity and merely be marshmallows suspended in the cake crumb?

                                  1. re: Gooseberry

                                    I think they would melt and create little pockets of marshmallow sweetness but not texture, having baked cookies with marshmallows in them. I even tried freezing the marshmallows first to see if I could get them to stay in tact just a little bit more, but that didn't work either. Tried freezing the dough balls too.

                                    1. re: Gooseberry

                                      When the light went on, I was picturing a soft marshmallow in a jar that would swirl but not actually mix in like an ingredient. I'm hoping it wouldn't sink to the bottom.

                                      1. re: yayadave

                                        you might have to nuke it slightly to soften it a bit more first....

                      2. I made the cake this weekend and agree with all the previous commenters. It is a gorgeous, moist cake, not too sweet, which is a nice balance to the light, fluffy frosting. I will definitely make this again.

                        1 Reply
                        1. re: missrodeo

                          missrodeo invited me over to eat her cake--it was phenomenal. like a Kylie Minogue song, I can't get it out of my head. what a simple and beautiful thing.

                        2. I made this cake last night for a suppr club after finding the recipe online-- it is fantastic and was devoured! I too recommend cutting the sugar back for the frosting. 2 1/2 cups was more than enough, and produced enough frosting to do the whole cake and the layer in between. I would recommend the banana extract, too, because I think otherwise the frosting is a little overpowering. However, next time, cupcakes for sure.

                          1. I wish I liked bananas- it sounds interesting. Just can't even smell them though. I wonder could you somehow substitute pumpkin?

                            15 Replies
                            1. re: DezH

                              DezH, I have limited experience with pumpkin desserts, but in my opinion, the cake does not have to be banana-flavoured (especially if you don't like the yellow suckers!). I'd suggest doing the PB frosting and a caramel middle layer in a chocolate layer cake. I think that would be an acceptable banana-less variation that would remain true to the memory of the King.

                              1. re: DezH

                                I would do a basic white cake, add in loads of chocolate in any form (chips, layer between the two cakes, shavings on the outside) but without the banana i would definitely give the cayenne a go. I don't think I would particularly like pumpkin and peanut butter together. oooh, but maybe coconut?

                                1. re: krissywats

                                  funny, my first thought was that substituting pumpkin was brilliant. There are savory pumpkin dishes with peanut sauces, so I think there's an affinity there. And I've been surprised in the past by how good chocolate chip pumpkin bread is. Hmmmmm......

                                  1. re: curiousbaker

                                    Now savory pumpkin and peanut butter I could get into - something about the idea of sweet turns me off but of course, personal preference. And who knows, maybe I would like it.

                                    1. re: krissywats

                                      Actually, I've been thinking about this since last night. One of my favorite flavor combinations is peanut butter and ginger (and molasses). Think Mary Jane candies, peanut butter molasses salt water taffy, those peanut ginger chews from the ginger people. Of course, there are all sorts of savory dishes with peanut/ginger combinations in Asian food. Of course, ginger and pumpkin go together - that's why you put ginger in pumpkin pie. So I was thinking: a pumpkin gingerbread, with peanut butter frosting. I think I would love it. Unfortunately, I can't think of another person who would even be willing to try it, and the thought of having a whole frosted cake to myself is a bit much....

                                      Ooooh, or whoopie pies using the same batter and the peanut frosting for the filling!

                                      I'm going to end up weighing a million pounds...

                                      1. re: curiousbaker

                                        hahahaha - well, I would certainly try it. It might wonderful, it just doesn't SOUND like it would land to me. However, I've thought that about many flavor combos and ended up wrong.

                                2. re: DezH

                                  You should try this cake if you don't like bananas, it still gets you lots of that peanut butter frosting!


                                  1. re: DezH

                                    i'm not expert enough at exactly how - moisture wise - you'd have to do the pumpkin, but taste wise i think it sounds awesome.

                                    1. re: AMFM

                                      I'm not much of a baker (I'm typically a seasonal crisp/shortcake kind of gal) but after reading this thread, I couldn't get this cake out of my mind. I made it this weekend, and zowie, my husband and I had to take a nap after eating it, lol!

                                      It was wonderful. Very rich, but very light. I only used 2 cups of sugar in the frosting... I agree that the sugar should be too taste. I also used the banana extract, and it was very good. Not too overpowering.

                                      I baked it as a sheetcake and mixed the chocolate chips into the batter. It was heavenly. Thank you, Krissywats, for bringing Elvis into our lives!

                                      1. re: katiepie

                                        So glad you liked it!! But really thank Halene - it's her baby, I'm just the messenger of Elvis-y goodness.

                                      2. re: AMFM

                                        AMFM: since the bananas have a fair anount of fat in them, if you make it with pumpkin instead, perhaps add another tablespoon of a flavored (walnut?) oil to compensate??

                                        1. re: toodie jane

                                          Toodie? I'm confused.
                                          I large banana has 0grams of fat.

                                          I entire cup of mashed banana has 1 gram of fat.
                                          I cup of canned pumpkin also has 1 gram of fat.

                                          Did you mean 'fat' or were you thinking of something else?

                                          1. re: krissywats

                                            geez, now that you call this to my attention, I have no idea what I was thinking. Somehow, somewhere, "bananas are fatty" wormed it's way into my brain. Probably 8th grade home ec.

                                            Thank you for the wonderful website link!

                                            1. re: toodie jane

                                              Maybe you were thinking "starch" instead of fat. Bananas are also pretty high in sugar so if you substituted pumpkin for the bananas, you might need to add a little more sweetener to cut the savory.

                                              1. re: toodie jane

                                                I know - it's a great site, huh?

                                                I understand how that happens - hate it when suddenly as an adult i find some small details I thought for sure was true my whole life. I was all worried for a sec that I was filling my diet full of fatty bananas until I looked it up.

                                      3. Home cooking hounds, help! I'm not much of a baker (as will be revealed by what follows). I tried to follow this recipe but, when I tried to turn the cakes out of their pans onto cooling racks after they'd emerged from the oven 10-15 minutes, they would not budge. At all. I went around the edges with a spatula and tried again--nothing. I then went under the cakes--nothing. I then basically forced the cakes out. They look hideous, of course, with big spots missing (and patched back in by yours truly) I don't even know if it's possible to frost them, but I absolutely want to because, of course, the peanut butter is so essential to the Elvis cake.

                                        First question, what did I do wrong?

                                        Did I cook them too long? Not grease the pans enough? Try to turn them out too soon? Another thing I noticed is that I did not use mini chocolate chips--I used the regular size, which means they sunk to the bottom and, perhaps, glued the cakes to the pans. Or, was my error some combination of all of the above? :).

                                        Second, is there anything I can do to salvage these? One cake looks pretty cake-like, except for a few spots here and there where bits pulled out. I was able to mostly re-assemble it. The second cake looks like Mary Shelley's Frankencake.

                                        They don't have to look pretty, it's just my sweetie and me (and he'll think the whole thing is hilarious), but I'd like to at least have them taste good--with the peanut butter frosting, somehow.


                                        I really should post photos, but, I'm not sure I have the courage to do so.

                                        Thank you, as always.


                                        24 Replies
                                        1. re: The Dairy Queen

                                          Okay, here are photos.

                                          Photo #1: cake #1 (the most "cake looking" one of the pair)
                                          Photo #2: cake #2
                                          Photo #3: what's left in the pan of cake #2

                                          It reminds me of a moment from an early Arnold Schwarzenegger movie, Red Dawn, where he admonishes his wife, "You should not drink and bake." The sad thing was, I wasn't drinking, so I guess that means I simply shouldn't bake. ;-).


                                          1. re: The Dairy Queen

                                            I don't know what went wrong. If I did, I wouldn't have that problem so often. But the first thing I learned about cake baking when I was a widdle, widdle boy was "patch it with icing." I'll bet you learned that, too. The only problem I see here is "which side up?"

                                            Arnold Schwarzenegger"s wife in the movie was probably a ditso. Maybe you SHOULD drink and bake.

                                            1. re: yayadave

                                              Ha! Perhaps you're right--maybe I should drink and bake. I'm thinking I might put the frosting in a pastry bag and pipe it on...I don't think there's any way I can smooth it with a spatula. And, yeah, to your point, maybe if I flipped cake #1 back over, it would have a reasonably smooth side "up."


                                              1. re: The Dairy Queen

                                                My suggestion would be to take the two cakes and layer them "bad side" down, slicing off a little with a bread knife if they are uneven. Then you could apply a very thin coating of icing (a crumb coat) with a spatula, so that the whole cake is coated. Then apply the icing as you normally would

                                            2. re: The Dairy Queen

                                              i love your attitude about the whole thing - and to be perfectly honest your pictures make me want to eat them with a fork right there so... beautiful be dammed... :) but, what did you grease with? and did you flour? my guess is it's mostlly that with a bit of the others thrown in. i'd make a batch of icing and dip your spoon first in that and then in the cake - or vice versa. heck - alternate. still looks like a nice evening to me!
                                              but i hope someone else has good tips so that if it tastes fantastic you can try again for company.

                                              1. re: AMFM

                                                You know, it does taste really good. :) It's just ugly. I greased the pans with Crisco (and floured it) because I needed all the butter I had for the frosting. Otherwise I'd have greased the pans with butter.


                                              2. re: The Dairy Queen

                                                So sorry about your trauma - however, think of what a fantastic story it makes. I second the 'use parchment' cry. I haven't had a cake stick since I started using parchment. I grease, flour, parchment, grease. No problems even with the chocolate chips. And I'm impatient about turning out my cakes, so I never wait and with the parchment, I never seem to have to. However, I do wait until they cool to pull off the parchment from the cake. (and of course I go around the edges with a knife first before de-panning)

                                                Now for a side note: I love 'Frankencake'! We had an old set of shelves that I tacked together with tiny nails and used (huge things, too, would sway if the wind blew) that we called Frankenshelf and Bride of Frankenshelf. May they RIP.

                                                1. re: krissywats

                                                  Well, the cake, though ugly, was very tasty, so it was a success from that perspective and, also, made me realize that it was good enough to try again. And I really did learn a lot from everyone's suggestions--using parchment, flouring the chocolate chips, being more patient (a recommendation I could use in life in general), not greasing with Crisco, testing with the toothpick and so on. I shall employ these suggestions next time around and, maybe, the cake will be as pretty as it is tasty.

                                                  I saw these chocolate-bacon candy bars online recently, http://www.vosgeschocolate.com/produc... and I've been kinda wanting to shave these bars and sprinkle them in the cake in lieu of the choc chips, just to bring the "Elvis" to its extreme. Maybe I'll try that on the next round. I hope it's not completely disgusting!

                                                  Thanks again to everyone who chimed in with their tips. Maybe I can learn to bake afterall!


                                                2. re: The Dairy Queen

                                                  I could see this very clearly . . .
                                                  make some kind of pudding such as banana, peanut butter or chocolate or vanilla
                                                  chunk up the cake and layer pudding & cake in a trifle dish.
                                                  Whipped cream too, if you wanted.

                                                  Or ice cream & cake in a trifle dish topped with whipped cream & chopped peanuts.

                                                  I would have never thought to buy a trifle dish, but inherited one from a friend moving about 10 yrs ago. That thing has come in extremely handy for making all sorts of things - layered rice dishes, layered potato dishes, salads, desserts! Right now my excess of kitchen tools are sitting in it for lack of drawer space!

                                                3. re: The Dairy Queen

                                                  Congratulations for having the courage to post the photos! A couple of thoughts:

                                                  1. Leave out tablespoon of flour from the batter, and toss the chocolate chips in it. This works well with other ingredients such as raisins and nuts and helps them to "cling" to the batter so that they don't sink.

                                                  2. Though the recipe just refers to removing the cakes from the oven after a certain time has elapsed, maybe they weren't quite done yet? Do you have an oven thermometer to test your oven temp? Usually cakes will pull just slightly away from the pan when they are done, and doneness can also be tested with toothpick pulled out of the middle - if it come clean, it is usually done, though since I've not made this cake, I can't be sure that is the case here.

                                                  3. You may not have greased the pans well enough. One trick that works well for me is to grease the pan, cut out a piece of parchment paper to fit inside the pan, insert, and then grease it. That usually makes it easier to remove.

                                                  Hope it tastes great!

                                                  1. re: MMRuth

                                                    Thank you! I figure I might as well post them, so I can learn something from all of you!

                                                    Tip #1 is fantastic, I'll try that next time.

                                                    No, I don't have an oven thermometer--I suppose I should get one, eh? It was pulling away from the edges and looking a little, I feared, burned. I didn't realize that toothpick trick was universal, for all cakes. I did not do that this time, but if you look at my photos, there does seem to be something going on with the center of the cake, which makes me think you're on to something.

                                                    Tip #3 is awesome, too.

                                                    Thank you!

                                                    End of story--I ultimately re-assembled cake #2 (the one that was in really bad shape) onto a cake platter, "piped" the pieces together with some frosting, "flipped" cake #1 over onto a cookie sheet, then slid it onto cake #2. Then frosted just the top cake.

                                                    It got a good laugh. :) But, it tastes really great.

                                                    I'm going to try this again because I have more bananas in my freezer.


                                                    1. re: The Dairy Queen

                                                      In case you don't know - the easy way to make the circle of parchment for the pan is to tear off a piece a bit bigger than the pan, fold in half, then half again, and again several more times, until it's quite narrow. Then put the tip in the center of the pan and cut off the other end just a tad shorter than the pan - voila, a pretty decent circle.

                                                      Look forward to the next report!

                                                      1. re: MMRuth

                                                        Sorry to miss all the Frankencake excitement. I agree all of MMRuth's suggestions - be generous in greasing, line the base with parchment. I usually don't bother with a cartouche (the repeatedly folded in half square of parchment) - I just stick the paper into the tin before baking, pres down to crease, and then cut around the circle creases. But then, I'm pretty lazy, and suck at origami.

                                                        And in terms of trimmings, and cakes which just aren't fixable - in my house, chocolate frankencakes are celebrated almost more than a perfect cake, because we crumble cake in chunks over vanilla ice cream, and douse the entire mess in hot espresso. I think a good elvis variation of this would be: vanilla ice cream, crumbled up cake and peanut butter frosting on top.

                                                        1. re: Gooseberry

                                                          About the parchment - that's funny, b/c to doing the folding thing is the lazy option - of course, I feel compelled to trace an outline of the parchment and then cut it out!

                                                          1. re: MMRuth

                                                            I use the really lazy option - put the parchment over the back of the pan, then run the backside of a heavy knife around the edge. The parchment should tear into a circle. Sometimes there's a jagged bit. Works fine anyway.

                                                            1. re: curiousbaker

                                                              Mine is even lazier. I bought silpat mats cut to 9" rounds.

                                                              1. re: chowser

                                                                I didn't even know those existed! But that is no longer laziness. Now you are properly using a "tool" so to speak!

                                                                1. re: MMRuth

                                                                  They're not quite silpat but thinner:


                                                                  I picked mine up on clearance somewhere, as in impulse buy, but they've come in handy often.

                                                      2. re: The Dairy Queen

                                                        The next time will go better with, what else, a banana daiquiri.

                                                        1. re: The Dairy Queen

                                                          Another tip: to get a stuck cake out of the pan, try rubbing the bottom of the pan over a low burner for 15 seconds. It should then pop right out.

                                                          1. re: pitterpatter

                                                            thank you PP, that's one tip I'm going to remember!

                                                      3. re: The Dairy Queen

                                                        Using crisco to grease your pans may have contributed to the problem. Alton Brown from Good Eats on the Food Network taught me to use butter when greasing pans. Butter, unlike Crisco, contains water, which evaporates in the oven, creating a small layer of air under the cake and keeping it from sticking horribly to the pan.

                                                        Also, I've had many a cake stick to the pan in my years baking. Usually it's a result of being too impatient and trying to turn the cakes out when they're very hot, then they break more easily. Nothing a little extra frosting won't fix though. :)

                                                        1. re: halene

                                                          I'm going to second this. Even if using butter, let the cakes cool completely-- trying to turn them over 10-15 minutes after they've emerged from the oven is going to lead to sticking. When I turned these cakes over to release them, they initially stuck. However, when they were much cooler, they popped right out. It was a question of patience; normally I let things cool longer, but these cakes smelled soooo good.

                                                          1. re: imgould

                                                            "It was a question of patience; normally I let things cool longer, but these cakes smelled soooo good."

                                                            I have that problem too - I have to put the timer on for 30 minutes and then go elsewhere for the duration!

                                                      4. did everyone use natural peanut butter or the skippy/jif kind? does it matter when it comes to frosting since all of that sugar and stuff is added? i want to make this for my husband's birthday tomorrow (making it tonight) PB recommendation???

                                                        6 Replies
                                                        1. re: jpmcd

                                                          I have read that using natural peanut butter sometimes (not always; sometimes) causes textural problems in baking applications. I used a good quality preservative-free brand, and had good results. Thankfully, frosting doesn't really require cooking; just that it whips to a smooth texture, and it stays emulsified (ie. doesn't split). I'd give it a try as long as the texture of your pb isn't chalky - that will NEVER make a smooth frosting.

                                                          1. re: jpmcd

                                                            I used it with Crazy Richard's all natural peanut butter and it worked fine. Crazy Richard's seems to be an oilier pb, though they don't add extra oil. But, I used cream cheese for half the butter (I ran out of butter which I rarely do), used extra milk so it was a creamier frosting and it turned out great. I think the frosting was the best part.

                                                            1. re: chowser

                                                              i ended up using a middle-of-the-road PB, skippy natural

                                                              the cakes are in the oven now and the frosting is waiting on the sidelines

                                                              i can't wait to put this cake together and eat it! the frosting tastes like the inside of a peanut butter meltaway candy, so smooth, soft and creamy


                                                              i'll try and post a picture later...

                                                              1. re: jpmcd

                                                                my finished cake picture...attempting to post

                                                              2. re: chowser

                                                                Made the cake yesterday..yum, definitely a keeper. Thanks Krissywats, I did modify the frosting as I don't like really sweet cakes & frosting. My frosting didn't whip as nicely because I added less butter to try to make it less fattening (3/4 cup) and I only added 2 cups of icing sugar. But I did add the full 1 cup or so of peanut butter. And I used natural peanut butter (no sugar). Tasted great. I like chowser's idea of adding cream cheese and extra milk...will try that next time.

                                                              3. re: jpmcd

                                                                Computer fall down go boom. Was out of the loop for a few days but for the record - I used all natural and had no issues at all. I was careful to microwave it slightly, though, to get it really smooth and soft before adding in the butter.

                                                              4. For those of you who need a shortcut, you may be interetsed in this...
                                                                I made the cake using a box cake mix (gasp!). I used a yellow cake mix, vegetable oil (as called for on box), and buttermilk (substituted for water that was called for on box) 3 eggs, 1 small box vanilla instant pudding, bananas, banana extract, and mini chocolate chips. Made icing according to directions in the original recipe.

                                                                This cake was terrific and will be a part of my usual rotation on recipes.

                                                                1. Oh, man... stupid, stupid me! We take turns bringing cakes on everyone's birthday in the office. I came late in the year, so I'm not on the birthday list to bring a cake. So, I had been wanting to try the Elvis cake, and my friend asked if I had any good recipes, and I mentioned it. Well, she made it today and is now the hit of the office! And to make matters worse, a new guy came and his birthday is on Monday and I volunteered, so now I have to live up to the Elvis cake!! :-(

                                                                  16 Replies
                                                                    1. re: Katie Nell

                                                                      When I first copied this recipe, I started making some notes on suggestions other posters have made. I came up with this one. I'm planning on an Elvis Cake for Thanskgiving, but I'm not sure about this thought. It may work for an office party. Here goes. Use a Bundt pan. Make four dividers for the pan. Divide the batter into four equal parts. In one part, add chopped toasted walnuts or chopped black walnuts, in one add chopped cherries or, in this season, those citrons that are in the stores for fruit cake, in one fold in some soft marshmallow to make a ribbon, and in the last section, mini chocolate chips. Once the batters are poured into the pan, remove the dividers. It also crossed my mind to sprinkle some of everything onto the icing, using little marshmallows. It'll either be very festive or look like Sandra Lee's latest. Probably taste good, though.

                                                                      I hope everyone who reads this is LOL - a lot.

                                                                      1. re: yayadave

                                                                        I'm waiting for someone to add bacon to this cake--to make it a true Elvis cake--and report back.

                                                                        Katie, can you find a way to add bacon to it and make it again? Plus, maybe you can decorate it with those shiny, silver sugar "studs" to make it even more Elvis-y.


                                                                        1. re: The Dairy Queen

                                                                          I've not made this, but I imagine one could crumble in some of that Vosges bacon chocolate bar.

                                                                          1. re: MMRuth

                                                                            I'm going to try that one of these days!


                                                                          2. re: The Dairy Queen

                                                                            I'd probably get fired for that! My work people are not adventurous eaters, to say the least! I do like the idea of the studs though...

                                                                            1. re: The Dairy Queen

                                                                              Hmmm, I wonder about candied bacon--might be worth trying. I just made this again for a potluck and it was a hit (you know it's a hit when it's devoured by a room full of personal trainers/aerobics instructors). It was the talk of the gym for the past couple of days and I had to confess that I used up the extra frosting on pieces of chocolate. I used shortening this time and think it was better than butter.

                                                                              1. re: The Dairy Queen

                                                                                MSPD has just reporting on the Midwest board trying an "Elvis cupcake" that has a little piece of bacon on top! http://www.chowhound.com/topics/50361...


                                                                              2. re: yayadave

                                                                                I wouldn't bother with dividing the cake batter and mixing but just sprinkle each topping on a quarter of the cake. They'll settle throughout as it bakes. It'll look Sandra Lee only if you add corn nuts and serve with a bacontini.

                                                                              3. re: Katie Nell

                                                                                Go to the source! The originator of the Elvis cake has created many other fantastic sounding baked goods including ... the Fluffernutter cake!


                                                                                1. re: charmedgirl

                                                                                  Oh dear... and I thought our adoration for the Elvis Cake was out of control...

                                                                                  But it DOES make me think - why stop at sandwiches? Why not create cakes inspired by your favourite chocolate bar? Think about it - almond joy cakes, mars bar cakes, hersheys cookies 'n cream cakes....

                                                                                    1. re: krissywats

                                                                                      Religions are faith-based belief systems. With these cakes, I've tasted - and now I'm a believer. So it's more of a life philosphy/interest group, if I'm being pedantic!

                                                                                      To continue the idea of cookie-inspired cakes...
                                                                                      This recipe below for intense chocolate mint cookies reminds me of those peppermint patties (cannot remember the name) when I was a CVS-sale-scavenging college student in the States. I was thinking a chocolate cake with the chocolate mint filling to sandwich the thing together, covered perhaps in ganache could be highly satisfactory...


                                                                                      1. re: Gooseberry

                                                                                        hahaha - well yes, but then others start believing based on your experience and charismatic preaching and then before you know it - Elvis cake religion!

                                                                                        I am very interested in this mint and chocolate yumminess.

                                                                                    2. re: Gooseberry

                                                                                      I wouldn't be surprised if most have been done. Have you seen this cookies and cream cake?


                                                                                2. I made this last week for my husband's b-day. He really loved it, I thought the frosting was REALLY good, but the cake came out a little dry. I did make 1 1/2 x's the cake recipe since I needed a relatively large cake, so either that wasn't the best idea, or I may have over-cooked the cake by about 5 min thinking I needed compensate for the extra volume.
                                                                                  Also I only used bananas since I didn't have any banana extract, next time I will definitely make the trip to the store since I thought the cake could use more banana flavor than the fruit alone gave.

                                                                                  1. I made this cake last week for my dad's birthday. first time baking a cake from scratch (as mentioned on other posts, I'm not a baker). it turned out so well! I used whole-wheat flour for half of the flour and it was a little denser than a regular cake would have been (I would imagine), but it stood up well to the peanut butter frosting. also, I used a little less sugar in the cake itself, and a lot less in the frosting, and no one seemed to miss it. thanks so much for the recipe and commentary!

                                                                                    1. Since we had two houseguests who could help eat it up, I FINALLY tried this one tonight, and we all agree, it is unbelievably good, but sooo rich. In spite of the overload, I'll definitely be making it again. I made the recommended substitutions of buttermilk for regular milk, bittersweet chocolate shavings on top, and less sugar than called for in the frosting recipe (used 2 1/2 cups instead of 4 cups, as well as more milk). I also replaced 1/4 cup white sugar with an equal part brown sugar in the batter (might even increase that next time). Next time I would also use bittersweet chocolate chips instead of semisweet chocolate chips in the batter (just mixed them in instead of sprinkling on top).

                                                                                      Two new changes I also made: generous grating of fresh cinnamon into the batter and rum extract instead of banana extract. My bananas were overripe and defrosted from frozen, so it had plenty of banana flavor.

                                                                                      We all ate as much as we could, but it's rich enough we have leftovers. Good thing it's so moist! Overall, definitely a keeper, maybe for an upcoming bday!