| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Cake | 12 | Servings | |
INGREDIENTS
| 3 | c | All-purpose flour |
| 2 | c | Sugar |
| 1 | ts | Salt |
| 1 | ts | Soda |
| 3 | Eggs; beaten | |
| 1 1/2 | c | Salad oil |
| 1 1/2 | ts | Vanilla |
| 1 | cn | (8-oz) crushed pineapple; with juice |
| 2 | c | Chopped pecans/walnuts |
| 2 | c | Chopped bananas |
| 1 | pk | (8-oz) cream cheese; softened |
| 1/2 | c | Butter; softened |
| 1 | Box (16-oz) powdered sugar; sifted | |
| 1 | ts | Vanilla |
INSTRUCTIONS
CREAM CHEESE FROSTING Combine dry ingredients in large mixing bowl. Add eggs & oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, undrained pineapple, 1 cup of the pecans & the bananas. Spoon batter into 3 well-greased & floured 9-inch round cake pans. Bake at 350 for 25-30 minutes or until cake tests done. Cool in pans 10 minutes. Remove from pans & cool completely. Spread frosting between layers & on top & sides of cake. Sprinkle with remaining 1 cup of chopped nuts. Cream Cheese Frosting: Combine cream cheese & butter. Cream until smooth. Add powdered sugar beating until light & fluffy. Stir in vanilla. BETTY ELLENBURG From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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