INGREDIENTS

INSTRUCTIONS

Banana Cake: Preheat oven to 350~, grease and flour a straight sided
9" cake pan. Beat last 4 ingredients well. On low speed or by hand;
stir in carrot cake mix until nearly smooth. Don't over stir. Pour
into prepared pan and bake for 20-30 minutes or until cake springs
back when lightly touched in the center. Cool in pan for 15 minutes.
Remove from pan. Cool completely on wire rack. Slice horizontally  into
3 layers. Served with Baileys Mousse: Soften gelatine in Baileys
Original Irish Cream for 5 minutes. Then dissolve over very low heat,
or in microwave for 1 minute, stirring every 20 seconds. Whip cream
until peaks form, not too stiff. Fold Baileys Original Irish Cream
mixture into cream. Set aside in refrigerator. In a double boiler  over
(not in) boiling water, using hand held electric mixer, beat the  egg
whites with the sugar on high for seven minutes. Fold together  with
Baileys and whipped cream mixture. Divide into thirds. To  Assemble:
Start with layer of cake, then Baileys mousse, then sliced  bananas. Do
this using all three layers. On sides of cake, press  toasted almonds.
Chill overnight. If desired, decorate each serving  with a rosette of
mousse topped with a chocolate truffle cup filled  with Baileys
Original Irish Cream. By Chef Susan Morrow, Jax Cafe,  Minneapolis,
Minnesota Posted to MC-Recipe Digest by "M. Hicks"
<nitro_ii@email.msn.com> on Feb 12, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 5042
Calories From Fat: 2833
Total Fat: 324.7g
Cholesterol: 885.4mg
Sodium: 2973.9mg
Potassium: 4150.8mg
Carbohydrates: 468.8g
Fiber: 30.3g
Sugar: 66.8g
Protein: 103g