| 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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