1/2 cup finely chopped pecans
1 package (18.25 ounces) spice cake mix
1/3 cup canola oil
3 eggs
1 large ripe banana, mashed
1 cup mini chocolate chips
3 cans (16 ounces each) vanilla frosting
Chocolate dipped pecans, optional
Preheat oven to 350 degrees. Coat 2 (9 inch) round cake pans with cooking spray. Spread pecans over ungreased baking sheet. Bake 3 to 4 minutes or until lightly browned. Cool.
At low speed beat cke mix, 1 1/3 cups water, oil, eggs and banana 30 seconds. Increase speed to medium; beat 2 minutes. Stir in the pecans and chocolate chips.
Divide batter between pans. Bake 30 to 35 minutes or until toothpicks inserted into centers comes out clean. Cool on racks 20 minutes. Remove from pans; cool completely on racks.
Transfer 1 cup frosing 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.
Makes 16 servings. You can join Unsolved Mysteries and post your own mysteries or
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