Banana Flips

Ingredients

• 1 (18.25 ounce) box yellow cake mix*
• 1 small box instant banana pudding mix
• 4 eggs
• 1 1/2 cups milk
• 1 1/2 cups granulated sugar
• 1/4 cup all-purpose flour
• 3/4 cup butter
• 3/4 cup shortening
• 3/4 cup milk
• 1 1/2 teaspoons banana extract

Instructions

1. Heat oven to 350 degrees F. Grease and flour two 13 x 9-inch pans.
2. In a large bowl, stir together the cake mix and instant pudding.
3. Beat in the eggs and the 1 1/2 cups of milk.
4. Divide the batter evenly between the two pans.
5. Bake for 15 to 17 minutes, or until a wooden pick inserted into the cake comes out clean.
6. While the cake is baking, make the filling.
7. Stir together the sugar and flour.
8. In a medium bowl, cream together the butter, shortening and sugar mixture.
9. Beat in the milk and banana extract until smooth.
10. When the cake is cooled, invert onto a serving tray.
11. Spread filling over the top and cover with remaining layer of cake.
12. Keep chilled until 1/2 hour before serving.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.