Mommy's Banana Suzy Q's

These are easy to make and should be stored in the refrigerator, or the freezer. My kids look forward to these in lunches and after school.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 387 Calories

Ingredients

• ½ cup butter, softened
• ½ cup shortening
• 1 cup white sugar
• 2 teaspoons vanilla extract
• 1 cup milk
• 4 eggs
• ¾ cup vegetable oil
• ¾ cup water
• 3 tablespoons all-purpose flour
• 1 (3.5 ounce) package instant banana pudding mix
• 1 (18.25 ounce) package banana cake mix

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.

Step 2

In a medium bowl, stir together the cake mix and instant pudding. Add eggs, oil and water, mix until smooth. Pour into the prepared pan.

Step 3

Bake for 30 to 35 minutes in the preheated oven, set aside to cool. Prepare filling using the second set of ingredients.

Step 4

In a small saucepan, stir together the flour and milk, and cook over medium heat until boiling. Stir over heat until thick, about 2 minutes. Remove from heat and set aside to cool. In a medium bowl, cream butter, shortening, sugar and vanilla until light and fluffy. Gradually beat in the flour mixture at high speed. Invert cooled cake onto a tray. Split into two layers horizontally, and fill with the frosting. Replace top layer and cut into 3x2 inch rectangles. These keep better if individually wrapped.