| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Cake |
10 |
Servings |
INGREDIENTS
| 1/2 |
c |
Margarine |
| 1 |
c |
Sugar |
| 1/2 |
c |
Egg Beaters 99% egg substitute |
| 1 |
c |
Mashed bananas |
| 1/2 |
ts |
Vanilla |
| 1/2 |
c |
Sour cream |
| 2 |
c |
Flour; sifted |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Nuts; finely chopped |
| 1/4 |
c |
Sugar |
| 1/2 |
ts |
Cinnamon |
INSTRUCTIONS
TOPPING
From: charles moffat <moffats@USAOR.NET>
Date: Thu, 3 Jan 1980 13:30:19 -0500
Recipe By: The Super Steeler Cookbook
Cream margarine until light. Gradually beat in sugar. Beat in eggs, one at
a time. Mix well. Add bananas, vanilla & sour cream. Sift dry ingredients
together & fold into creamed mixture just until blended.
Topping: Combine nuts, sugar & cinnamon.
Sprinkle half the topping over bottom of a well greased & floured tube pan.
Spoon in half of the batter. Sprinkle with remaining topping & cover with
remaining batter.
Bake at 350F for 45 minutes. When finished, invert pan & cool. Sprinkle
top with powdered sugar, if desired.
NOTES : 2 eggs can be used instead of Egg Beaters. Nonfat sour cream can
be used.
EAT-L Digest 13 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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