| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy, Eggs, Grains |
Bavarian |
Desserts, Fruits, 5-star sl |
1 |
Servings |
INGREDIENTS
|
|
Norma Wrenn |
| 1 1/2 |
c |
Sugar |
| 1 1/2 |
c |
Bananas (4 med); mashed |
| 2/3 |
c |
Buttermilk |
| 2 |
|
Eggs; beaten |
| 1/2 |
c |
Wesson oil |
| 2 |
c |
All-purpose flour |
| 1 1/4 |
ts |
Baking soda |
| 1 |
ts |
Baking powder salt |
| 1/2 |
ts |
Ground cinnamon |
| 1/2 |
c |
Black walnuts; finely chop* |
|
|
Bavarian cream frosting |
| 8 |
oz |
Can unsweetened pineapple |
|
|
Juice; drained |
|
|
Reynolds crystal yel wrap bavarian cream frosting |
| 1 |
|
Envelope unflavored gelatin water |
| 2/3 |
c |
Milk |
| 3/4 |
c |
Sugar |
| 1 1/3 |
c |
Sour cream |
|
|
Reynolds clear plastic wrap |
| 1 1/3 |
c |
Whipping cream; whipped |
INSTRUCTIONS
*Substitute Macadami nuts. Cake: Combine sugar and next 4 ingredients in a
large bowl; stir well using a wire whisk. Combine flour and next 4
ingredients; add to liquid mixture, folding just until blended. Stir in
walnuts. Spread batter into two greased and floured 9-inch cakepans; bake
at 375~ for 20 to 25 minutes or until a wooden pick inserted in center
comes out clean. Cool in pans 5 minutes; remove from pans, and let cool
completely on wire racks. Measure out 3/4 cup Bavarian Cream Frosting;
gently stir in pineapple. To assemble, place one cake layer on serving
platter; spread pineapple mixture over layer. Top with second cake layer;
spread remaining Bavarian Cream Frosting on top and sides of cake. Cover
with plastic wrap and refrigerate at least 1 hour. Yield: one 9-inch cake.
BAVARIAN CREAM FROSTING: Combine gelatin and water in a small bowl; let
stand 1 minute. Combine milk, sugar, and gelatin mixture in a small
saucepan; cook over medium heat, stirring constantly, until sugar is melted
and gelatin is dissolved (coat spoon with mixture and make sure it is no
longer grainy). Remove from heat and cool to room temperature; stir in sour
cream. Cover with plastic wrap and refrigerate until mixture is consistency
of unbeaten egg whites, about 30 minutes. Fold one-fourth whipped cream
into chilled mixture until smooth; fold in remaining whipped cream. Cover
and refrigerate until spreading consistency. Yield: about 5 cups Garnish
with chopped walnuts on top and surround base of cake with walnut halves.
SOURCE: Cafe Southern Living 5-Star Dining
Posted to MM-Recipes Digest V4 #253 by "Deborah Kühnen"
<DEBKUHNEN@classic.msn.com> on Sep 23, 97
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