| 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.
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