"From Woman's World Magazine 12/7/04. Pecans and chocolate chips add a flavorful twist to this traditional banana spice cake."
finely chopped pecans
1 (18 1/4 ounce) packages
spice cake mix
1 1/3 cups
ripe banana, mashed, about 3/4 cup
mini chocolate chip
3 (16 ounce) cans
chocolate dipped pecans
Preheat oven to 350 degrees.
Coat two 9-inch round cake pans with cooking spray.
Spread pecans over ungreased baking sheet. Bake 3-4 minutes until lightly browned. Cool.
At low speed beat cake mix, oil, water, eggs and banana 30 seconds. Increase speed to medium; beat 2 minutes. Stir in pecans and chocolate chips.
Divide batter between pans. Bake 30-35 minutes or until toothpick inserted into centers comes out clean. Cool on racks 20 minutes. Remove from pans; cool completely on racks.
Transfer 1 cup frosting to pastry bag fitted with star tip. Place 1 cake layer on serving plate; spread with 1 cup frosting. Top with remaining cake layer. Spread cake with remaining frosting. Pipe rosettes onto cake. Garnish with pecans, if desired.