| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Cake | 12 | Servings | |
INGREDIENTS
| 2 | c | Flour |
| 2 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 1/4 | c | Sugar |
| 2/3 | c | Solid vegetable shortening |
| 2 | Eggs | |
| 1 | c | Mashed ripe bananas (about 3 bananas) |
| 1 | ts | Vanilla |
| 1/3 | c | Buttermilk |
| 2 | Bananas; peeled and sliced | |
| 2 | c | Heavy cream; whipped |
| Sugar to taste; optional |
INSTRUCTIONS
WHIPPED CREAM FROSTING From: Mindy Compton <mlcompton@ucdavis.edu> Date: Tue, 4 Apr 1995 15:19:02 GMT Stir together flour, baking powder, baking soda, and salt in medium bowl. Beat together sugar and shortening in large bowl until well combined. Beat in eggs, mashed bananas and vanilla. Beat in flour mixture. Then beat in buttermilk. Pour batter equally into two greased and floured 9-inch round cake pans. Bake at 350 degrees for 30 to 35 minutes. Cool completely. Frost one cake with whipped cream frosting, and placed a single layer of banana slices on top. Then place second cake on top, and frost entire cake. Garnish with banana slices. Tip: When making whipped cream frosting, I know that a lot of people don't add sugar when whipping. From my experiences with this cake, I find that while whipping the cream I like to add some granulated sugar to it to make it a little more sweet-it complements the cake better. Also: make sure that your heavy cream is cold and you whip it until good peaks form, or else it won't frost well. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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