Well I told you I had a lot of cream cheese. There was no other choice but to make another cake. I had already made the baked pierogies. That only used 1/3 c but they were delicious. I must plan better next time when I made homemade cream cheese. Well I had some bananas that were getting a little past their prime...
Banana Chocolate Cake (adapted from JoyofBaking)
(with Chocolate Cream Cheese Frosting adapted from my brain)
2 c sugar
1 3/4 c flour
3/4 c cocoa powder
1 1/2 t baking powder
1 1/2 t baking soda
1/2 t salt
1 c mashed ripe bananas (about 2)
1 1/2 c milk
1/2 c canola oil
1 1/2 t vanilla
1 t chocolate extract (optional)
1 1/2 c cream cheese
1 1/2 c chocolate chips (bittersweet or semi)
1 t vanilla
1 t chocolate extract
Grease a 9x13 pan. Set aside. In a large bowl whisk together all the dry ingredients. In another bowl mash the bananas. Add the eggs, milk, oil, and extracts. Whisk together. Add the wet ingredients to the dry and whisk until combined. Pour into pan. Bake at 350 for 35-40 minutes until toothpick poked in center comes out clean. Cool on wire rack. Do not attempt to ice the cake until completely cool.
Meanwhile set out the cream cheese to come to room temperature. Melt the chocolate in the microwave. First putting it in for about 45 seconds on half power. Stir and put back in for about another 15-20 seconds until melted and smooth. Set aside to cool until it is room temperature. You need both the cream cheese and chocolate to be the same temperature or it will not mix and will be lumpy. Stir the vanilla and chocolate extract into the cream cheese. Add about a heaping T to of the cream cheese to the chocolate and mix well. Continue adding about a 1/4 cup in at a time and mixing well after each addition. Ice cake and refrigerate.