| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Cake |
12 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Sugar |
| 1 |
|
Stick margarine |
| 2 |
|
Egg yolks |
| 2 |
c |
Flour |
| 1/4 |
ts |
Baking powder |
| 1/4 |
c |
Buttermilk |
| 1 |
ts |
Soda |
| 1 |
c |
Mashed bananas |
| 1 |
c |
Chopped nuts |
| 1 |
ts |
Vanilla |
| 2 |
|
Egg whites; stiffly beaten |
| 1 |
|
Stick butter or margarine |
| 1 |
|
Box (1-lb) confectioner's sugar |
| 1/3 |
c |
Evaporated milk (approx) |
INSTRUCTIONS
BUTTER ICING
Cream butter and sugar; add egg yolks, mixing well. Add 1 cup flour and
baking powder alternately with buttermilk and soda. Add mashed bananas and
vanilla; mix well. Fold in stiffly beaten egg whites. Roll nuts in 1 cup of
flour and add to the mixture. Bake at 350 degrees for 25 minutes in two
well greased cake pans. Cool and ice.
To make Butter Icing: Cream butter and sugar; add milk slowly and beat.
Add vanilla and nuts.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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