| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
Cake |
12 |
Servings |
INGREDIENTS
| 5 |
tb |
Butter or margarine |
| 1 |
pk |
(7.5-oz) coconut pecan frosting mix -or- |
| 1 |
pk |
(8.25-oz) coconut almond frosting mix |
| 1 |
c |
Regular rolled oats |
| 1 |
c |
Sour cream |
| 4 |
|
Eggs |
| 2 |
lg |
Bananas; mashed |
| 1 |
pk |
(17-oz) yellow cake mix |
| 3 |
tb |
Flour |
INSTRUCTIONS
Preheat oven to 350. Grease & flour 10-inch tube pan. Melt butter in
saucepan; stir in frosting mix & oats until crumbly; set aside. Blend sour
cream, eggs & bananas in large bowl until smooth. Blend in cake mix with 3
Tbs flour added; beat 2 minutes at medium speed on regular electric mixer.
Pour 1/3 of batter (2 cups) into prepared pan. Sprinkle with 1/3 crumb
mixture (1 cup). Repeat twice with batter & crumbs, ending with crumb
mixture. Bake at 350 for 50-60 minutes or until toothpick inserted in
center comes out clean. Cool in pan 15 minutes. Turn pan upside down on
cake rack, then turn cake over so that crumb mixture is on top.
MRS DON HENDERSON
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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