Banana Pudding Cake
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Banana Pudding Cake
  Pudding    Bananas    Cakes  
Last updated 6/12/2012 1:06:48 AM. Recipe ID 32462. Report a problem with this recipe.
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      Title: Banana pudding cake
 Categories: None
      Yield: 12 Servings
MMMMM------------------------CAKE LAYERS-----------------------------
  2 1/2 c  Soft wheat all-purpose
           -flour; sifted
  1 2/3 c  Sugar
  1 1/4 ts Baking soda
      1 ts Baking powder
  1 1/4 ts Salt
    2/3 c  Buttermilk
    2/3 c  Butter; softened
  1 1/4 c  Mashed ripe bananas
      3    Eggs
      2    Egg yolks; (reserve whites)
    1/4 c  Banana liqueur; optional
    1/3 c  Walnuts or pecans; chopped

    1/2 c  Sugar
      3 tb Flour
    1/4 ts Salt
      1 c  Milk
    1/4 c  Banana liqueur
      2    Egg yolks; (reserve whites)
      1 tb Butter
      1 ts Vanilla
      1    Banana; barely ripe, thinly
      1 tb Lemon juice

      4    Egg whites; (previously
    1/4 ts Cream of tartar
    3/4 c  Sugar
  CAKE: In a bowl, combine flour, sugar, baking soda, baking powder, and
  salt. Add buttermilk, butter, and bananas. Beat 2 minutes with
  electric mixer. Add eggs and yolks and liqueur. Beat 3 minutes. Stir
  in walnuts or pecans. Pour into two 9-inch round cake pans. Bake in
  preheated 350F oven 25-30 minutes. Remove, let cool in pans 10
  minutes, then invert. Let cool completely.
  FILLING: In small saucepan combine sugar, flour, and salt. Gradually
  add milk and liqueur; mix well. Cook over medium heat until boiling,
  stirring constantly. Boil 1 minute. Blend a little of hot mixture
  into egg yolks, stir; then add to saucepan. Cook until it bub- bles,
  stirring constantly. Add butter and vanilla when removed from heat.
  Cool completely.
  Combine banana and lemon juice.
  Place cake layer on plate. Spread filling onto layer nearly to edge.
  Add sliced bananas on top of filling in a circle around layer. Add
  other cake layer on top. Place four toothpicks through top layer to
  anchor cake.
  FROSTING: In large bowl beat egg whites and cream of tartar until
  foamy. Add sugar gradually. Beat until stiff peaks form.
  Frost cake with frosting. Place cake in 400F preheated oven. Bake 3-5
  minutes or until golden brown. Cool. Store in refrigerator. Best if
  eaten in
       24    hours.

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Recipe ID 32462 (Apr 03, 2005)

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