Ingredients for Monkey Tail Pie
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How to Make Monkey Tail Pie
- Preheat oven to 375°F (190°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan and bake for 33-36 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the pudding filling: In a large bowl, whisk together the pudding mix and milk until smooth and thickened.
- Gently fold in the whipped topping and sliced bananas.
- Once the cake is completely cool, use a long serrated knife to carefully slice it horizontally into two even layers.
- Place the bottom cake layer on a serving plate. Spread the banana pudding filling evenly over the bottom layer.
- Top with the second cake layer.
- In a microwave-safe bowl, microwave the chocolate frosting in 15-second intervals, stirring until smooth and pourable.
- Pour the warm frosting over the top of the cake, allowing some to drizzle down the sides.
- Sprinkle generously with chopped peanuts.
- Refrigerate for at least 30 minutes to allow the flavors to meld and the frosting to set before serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
77g
Fat
25g
Carbs
8g
