• Cooking Time: 10 minutes
• Servings: 18
• Preparation Time: 90 minutes
• MOLTEN CAKE
• 3 oz. all-purpose flour
• 12 oz. semi-sweet chocolate chips
• 12 oz. (3 sticks) butter, cut into slices
• 6 eggs
• 3 oz. powdered sugar
• Pinch of salt
• BANANA WHIP TOPPING
• 1 cup Tropical Food’s Banana Split®
• 4 cups heavy cream
• 1 cup powdered sugar, sifted
• 1 tsp. vanilla extract

1. MOLTEN CAKE
2. Pre-heat oven to 350 degrees.
3. Sift flour and salt together.
4. Butter muffin tins, or spray with non-stick spray.
5. In a double boiler, gently melt chocolate chips and butter together.
6. In a separate bowl, whisk eggs and sugar together.
7. Allow the chocolate and butter mixture to cool. Add the egg and sugar mixture to it, then whisk in flour.
8. Fill buttered muffin tins with mixture and place into oven.
9. When sides of cake settle (7-10 minutes), remove from oven and leave to cool before removing from tins.
11. BANANA WHIP TOPPING
12. Add cream, sugar and vanilla extract into mixer and whip on second speed until fluffy.
13. Fold Tropical Food’s Banana Split® into the whipped cream.
14. Top cakes with banana whip topping once they are completely cooled.

On October 9th, 2012, Tropical Foods had its Flavors of the Fall Recipe Contest with the culinary students at the Charlotte Campus of Johnson & Wales University. This recipe, Banana Split Cake, was created by Ellen Simmons.