| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Tasteofhome | 14 | servings | |
INGREDIENTS
| Radis bgmb90b | ||
| 2 | pk | Banana cake mix; 18 1/2 oz |
| 2 | tb | Butter; or margarine |
| 2 | tb | Flour |
| 1/2 | c | Light cream |
| 1/2 | c | Sugar |
| 1/2 | ts | Salt |
| 1 | ts | Vanilla extract |
| 1/2 | c | Pecans; chopped |
| 3/4 | c | Butter; or margarine |
| 3/4 | c | Shortening |
| 6 | c | Confectioners' sugar |
| 1 | ts | Vanilla extract |
| 3 | tb | Milk; more or less |
| Red food coloring | ||
| Yellow food coloring | ||
| Green food coloring | ||
| Ice cream cone; or banana |
INSTRUCTIONS
CAKE FILLING FROSTING Prepare the cakes according to directions' bake in TWO 12 cup fluted tub pan. FILLING: Melt butter in a sauce pan. Stir in flour to forma smooth paste. Gradually add cream and sugar, stirring constantly until thick. Boil 1 minute; remove from heat. Stir in the vanilla and salt. Fold in pecans; cool. Cut thin slice off bottom of each cake,. Spread one cake bottom with filling; put cakes together with bottoms together. set aside. FROSTING: In a mixing bowl, cream butter and shortening. Beat in sugar and vanilla. Add milk until desired consistency is reached. Combine red and yellow food coloring to make orange; tint about 3/4's of the frosting orange. Tint remaining frosting green. ASSEMBLY: Place a small glass upside down in the center of the cake to support the "stem". Put a dollop of frosting on the glass and top with an ice cream cone or banana. Cut the cone or banana to the correct length; frost with green frosting. Frost cake with orange frosting. NOTE: I wish I could copy the picture for you...it is adorable. SOURCE: TASTE OF HOME Magazine; October/November 1994 issue; Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook <PookyPook@aol.com> on Jan 24, 1998. Converted by MM_Buster v2.0l.
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