| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains, Eggs |
French |
Box cakes, Fruits, Nuts, Cakes |
10 |
Servings |
INGREDIENTS
| 2/3 |
c |
Water |
| 1 |
tb |
Vinegar |
| 1 |
ts |
Baking soda |
| 1 |
pk |
White cake mix |
| 2 |
|
Eggs |
| 1 1/4 |
c |
Very ripe bananas; mashed |
| 2/3 |
c |
Walnuts; chopped |
INSTRUCTIONS
Don't be afraid to use almost black bananas (ripeness improves the flavor)
and refrigerate cake for 24 hours before serving for peak taste experience.
Mix water, vinegar and soda. Combine with cake mix and eggs. Stir until
moistened. Scrape bowl with spatula. Add mashed bananas. Beat with electric
mixer 3 minutes at medium speed (300 strokes by hand). Blend in nuts. Pour
into greased and floured 9x13" pan. Bake at 350~ for 35 minutes (until
toothpick comes out clean).
VARIATION: Two 9" layers - baking time 25 minutes Three 8" layers - baking
time 30 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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