revent leakage).
Make the banana cake: Sift together the flour, baking
nformation: CALORIES (per 1/6 recipe) 580kcal; FAT 32g; CHOL 170mg
nd baking soda; add to banana mixture alternately with buttermilk, beginning
Cream sugar and butter.
Beat in one egg at a time.
Add flour and buttermilk.
Mix well.
In a separate small bowl, mix cocoa and red food coloring, making a paste.
Add vinegar to paste and mix well.
Add mixture to first batter, stirring until thoroughly blended.
Add salt and mix well.
Pour batter into greased cake pans.
Bake at 350\u00b0 for 30 to 35 minutes.
Frost with Red Velvet Cake Frosting.
Preheat oven to 350\u00b0.
Oil sides and bottoms of 3 (2 pound) loaf pans.
In a large bowl, mix banana cake mix, eggs, water, Puritan oil and a tincture of nutmeg and cinnamon; beat until well blended.
Pour into pans and bake until a toothpick inserted into the center comes out clean.
ising cake, so fill your pans accordingly.
To make the frosting
eat in eggs, vanilla and banana.
Then add chocolate and
ch round cake pans with vegetable spray.
Banana Cake: Combine margarine
r>mixture
alternately with banana, buttermilk
and
melted
Sift flour, baking powder, baking soda, salt, cloves, cinnamon and nutmeg together.
Cream shortening.
Add sugar gradually; beat until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Stir in vanilla.
Add flour mixture alternately with bananas.
Beat well after each addition.
Turn into 2 well-greased 9-inch cake pans.
Bake at 375\u00b0 approximately 25 minutes.
(Bake in 9 x 13-inch pan for 25 to 30 minutes.) Serve with Banana Butter Frosting (recipe follows).
lour mixture alternately with mashed banana.
Beat only enough to
blend cake mix, water, oil, eggs and bananas in a large bowl until moistened. beat with a mixer for 2 minutes.
bake 350 for 35-40 minutes.
cool cake completely.
for frosting: mix together cool whip and banana cream pudding mix. spread on cooled cake.
store in the frig.
Combine cake mix, pudding mix, water, oil
nd floured 9-inch round cake pans.
Sprinkle 1/2
Place chocolate in top of a double boiler; bring water to a boil.
Reduce heat to low; cook until chocolate melts.
Set aside to cool.
Cream butter.
Gradually add sugar, beating well with an electric mixer.
Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder, soda and salt; add to creamed mixture alternately with banana, buttermilk and melted chocolate, beginning and ending with flour mixture.
Mix well after each addition.
Stir in vanilla and pecans.
Preheat oven to 350\u00b0. Grease and flour two 9-inch layer cake pans.
Cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add 1 cup of mashed bananas, mixing thoroughly.
Preheat oven to 350\u00b0.
Grease and flour 13 x 9 x 2-inch pan. Beat all ingredients together, except bananas and honey, on low speed for 30 seconds.
Beat on high for 2 minutes.
Scrape bowl. Add bananas and honey.
Beat 1 minute.
Pour into cake pan. Bake for 30 to 40 minutes or golden brown.
Frost if desired.
Mix cake as directed on box and pour into 2 layers.
Bake as directed.
Combine cream cheese, margarine and powdered sugar for frosting.
Slice bananas between cake and sprinkle pecans over them.
Make batter as directed, except stir 1/8 teaspoon soda into mix before adding liquid and eggs.
Use only 3/4 cup water and add 1 cup mashed bananas (2 to 3 bananas).
If desired, fold 1/3 cup nuts into batter.
Pour into prepared oblong or layer pans.
Bake as directed.
Frost with Banana-Nut Frosting.
Combine first 6 ingredients and mix well.
Pour one half of the batter into greased & floured 13 X 9 X 2 baking dish.
Bake in preheated 350 degree oven for 20 - 25 minutes.
Melt and mix together the caramels and Eagle Brand milk.
Spread over the baked layer.
Sprinkle generously with chopped pecans.
Cover with remaining cake batter.
Bake 25 - 35 minutes longer.
Frost with Turtle Cake Frosting (recipe follows).