Paula Deen’s Yummy Banana Cream Cake

¾ c. butter, softened
1 ½ c. sugar
3 large eggs
2 c. mashed ripe bananas
1 t. vanilla
2 ¼ c. flour
1 ½ t. baking powder
½ t. baking soda
½ t. salt
¼ c. plus 2 T. whole buttermilk
1 (3.4-oz.) box banana cream instant pudding mix
2 c. milk
1 (12-oz.) container frozen whipped topping, thawed
Grated chocolate, garnish

1. Preheat oven 350.
2. Spray 13×9” baking pan with PAM that has flour in it.
3. In large bowl, beat butter and sugar with mixer until fluffy.
4. Add eggs, one at a time, beating well after each addition.
5. Beat in bananas and vanilla.
6. In medium bowl, whisk together flour, baking powder, salt and baking soda.
7. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
8. Pour batter into prepared pan.
9. Bake 35 minutes or until wooden pick inserted in center comes out clean.
10. Let cool 10 minutes.
11. With handle of wooden spoon poke holes halfway through cake in ½” intervals.
12. In medium bowl, whisk together pudding mix and milk until smooth and slightly thickened.
13. Pour over top of cake.
14. Loosely cover cake and refrigerate 4 hours.
15. Spread whipped topping onto cake and garnish with chocolate shavings.
16. Cover and refrigerate for up to 3 days.