Maybe you can experiment with one of these. The second cake looks time
consuming, but not difficult. I think what you are looking for is a recipe for
a bananas foster cake. They usually have a frosting that is carmelized, rather
than just mashed bananas with butter and powdered sugar.
Ingredients:
Duncan Hines White Cake Mix
1 cup whole milk
1 stick (8 Tbsp) butter, melted
3 large eggs, room temperature
2 tsps. pure vanilla extract
6 Tbsp. butter
6 Tbsp. light brown sugar
1/2 tsp cinnamon
8 ripe bananas, peeled and sliced
2 Tbsp. fresh lemon juice
4Tbsp. dark rum or water
2 Tbsp. banana liqueur
1/2 cup toasted, chopped pecans
Confectioners sugar
French vanilla ice cream or whipped cream
Directions:
1: Place rack in center of oven and preheat oven to 350 degrees
2: Place cake mix, milk, melted butter, eggs and vanilla in a large mixing
bowl. Blend with an electric mixer on low for 1 minute. Stop machine and scrape
down sides of bowl. Increase mixer speed to medium and beat 2 minutes more,
scraping sides if needed.
3: Divide the batter evenly into cake pans and place in oven side by side
4: Bake cake until light brown and springs back when lightly pressed with your
finger, 27-29 minutes
5: Remove pans from oven and place on wire racks to cool for 10 minutes.
6: Run a knife around the edge of the cakes and invert each onto a rack so that
the cakes are right side up.
7: Allow cakes to cool completely, 30 minutes.
8: Meanwhile prepare bananas foster filling
9: Over medium heat, melt butter, sugar, cinnamon and lemon juice to a skillet
10: Add lemon, rum and liqueur, cook until syrupy and thickened
11: Remove skillet from heat and allow mixture to cool
12: Add bananas to brown sugar mixture and stir to blend
13: To assemble cake, place one cake layer, right side up, on a serving platter
14: Spread the top of the with half of the filling mixture.
15: Place the second layer, right side up, on top of the filling
16: Top the second layer with the remaining filling
17: Sprinkle pecan evenly over top of cake
18: Sprinkle sifted confectioners sugar over entire cake.
19: Slice and serve with French Vanilla ice cream or whipping cream
Additional Tips:
1. Cake can be frosted with this Cinnamon Butter Cream Frosting recipe 1 stick
butter, at room temperature 3 3/4 cups confectioners sugar 3 - 4 tbsp milk 1
tsp pure vanilla extract 1 tsp ground cinnamon Place butter in a large mixing
bowl. Blend with electric mixer on low speed until fluffy. Stop machine and add
the confectioners sugar, 3 tbsp milk, vanilla and cinnamon. Blend with mixer on
low speed until the sugar is incorporated, 1 minute. Increase speed to meium
and beat until light and fluffy. If frosting is to thick, blend in up to 1 tbsp
of the remaining milk until the right consistency. Use frosting to cover only
the top and sides of the cake. Place cake in refrigerator until ready to serve.
2. Don't sneak margarine into the cake or frosting recipes. Both recipes rely
on the flavor and richness that butter provides.
Bananas Foster Cake #2
Notes One of my favorite New Orleans desserts is bananas Foster, in which the
sliced fruit is quickly cooked in a cinnamon-laced brown sugar syrup, then
flambéed with rum before being scooped over vanilla ice cream. All of those
familiar flavors are captured in this cake.
Ingredients
Praline (optional)
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3 cups all-purpose flour
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1 tablespoon baking powder
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1 teaspoon salt
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1-1/2 cups pureed very ripe bananas (from 3 or 4 bananas)
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1/2 cup buttermilk, at room temperature
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1-1/4 cups (2-1/2 sticks) unsalted butter, at room temperature
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2 cups sugar
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4 eggs, at room temperature, lightly beaten
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2 teaspoons pure vanilla extract
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1/4 cup dark brown sugar
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2 teaspoons ground cinnamon
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4 cups sliced ripe yet firm bananas
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2 tablespoons banana liqueur
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2 tablespoons dark or light rum
1-1/2 cups Crème Fraîche or commercial crème fraîche
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1 tablespoon powdered sugar, or to taste
1/2 recipe Butterscotch Frosting
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Preparation
If using Praline, make as directed and set aside; do not grind until just
before using.
Position racks so that the cake layers will bake in the middle of an oven and
preheat the oven to 350° F. Grease and line two 9-inch round cake pans as
directed on page 14 [see below]. Set aside.
Place the flour, baking powder, and salt together in a strainer or sifter and
sift into a bowl. Repeat the process two more times. Whisk to mix well and set
aside.
In a bowl or measuring cup, combine the pureed bananas and the buttermilk and
blend well. Set aside.
In the bowl of a stand mixer fitted with a flat beater, or in a bowl with a
hand mixer, beat 1 cup (2 sticks) of the butter at medium speed until soft and
creamy, about 45 seconds. With the mixer still running, slowly add the sugar,
then stop the mixer and scrape the mixture that clings to the sides of the bowl
into the center. Continue beating at medium speed until the mixture is very
light and fluffy, about 5 minutes. Slowly drizzle in the eggs and beat well;
stop at least once to scrape the sides of the bowl. Add the vanilla and blend
well.
Using the mixer on low speed or a rubber spatula, fold in about one-third of
the flour mixture, then half of the banana mixture, scraping the sides of the
bowl and folding just until the ingredients are incorporated. In the same
manner, fold in half of the remaining flour mixture, then the remaining banana
mixture, and finally the remaining flour mixture.
Divide the batter evenly between the prepared pans and smooth the surfaces with
a rubber spatula. Bake until each cake layer springs back when touched in the
center with your fingertip and a wooden skewer inserted into the center of each
layer comes out clean, about 30 minutes.
Remove the pans to a wire rack to cool for 5 to 10 minutes, then turn the
layers out onto the rack to cool completely as directed on page 17 [see below].
In a skillet, melt the remaining 1/4 cup (1/2 stick) butter over medium-high
heat. Add the brown sugar and cinnamon and stir until the sugar melts, about 2
minutes. Add the sliced bananas and cook, stirring frequently, until the slices
are soft but still hold their shape, 2 to 3 minutes. Stir in the banana liqueur
and rum and cook for about 30 seconds longer. Transfer to a plate to cool
completely.
Whip the crème fraîche and powdered sugar as directed for Whipped Cream on .
Set aside. (whipped cream)
Center a cake layer on a serving plate. Arrange half of the cooked banana
slices over the cake in a single layer. Spoon half of the whipped crème fraîche
onto the layer of slices and smooth to cover and fill holes between the slices.
Cover with the other cake layer and spread the remaining whipped crème fraîche
evenly over the top. Arrange the remaining banana slices over the top in a
single layer.
Prepare the Butterscotch Frosting as directed. Frost the sides of the cake as
directed on page 19 [see below]. If desired, pipe a border of frosting around
the perimeter of the top of the cake. Finely grind some of the praline (if
using) and sprinkle over the border of frosting or the banana slices.
To grease and line a pan, using a pastry brush, lightly grease the bottom and
sides of the pan with room-temperature solid shortening. (Some of my recipes,
such as those for angel food and chiffon cakes, will direct you not to grease
the sides of the pan, as the batter needs the ungreased surface to climb.)
Place the pan on a sheet of kitchen parchment and trace around the bottom of
the pan with a pencil, then cut out the traced shape with a pair of scissors.
Lay the parchment in the pan and use your hand to smooth out any wrinkles. If
desired, lightly brush the paper with more solid shortening for easy removal of
the paper after baking.
To remove a warm cake from the pan, after cooling briefly as directed,
carefully insert the blade of a thin, flexible metal spatula or knife between
the cake and the pan wall, then pressing against the pan to prevent cutting the
sides of the cake, slowly run the blade all the way around the circumference of
the pan to loosen the cake from the pan edges. If baked in a springform pan,
unclasp and remove the ring. Invert a lightly greased wire rack over the cake,
invert the rack and pan or springform bottom together, and lift off the pan or
springform bottom. Peel off the parchment, if using. If the cake needs to be
inverted again so it is top side up, place another lightly greased rack over
the cake and invert. Set aside on the rack to cool further as directed in
recipes before finishing or serving.
To remove a cooled cake from the pan, let the cake cool completely, then
proceed as for removing a warm cake, above. After turning out the cake onto a
rack and peeling off the parchment, the cake can be inverted directly onto a
serving plate.
To frost a cake, using a pastry brush, lightly brush away any visible stray
crumbs from the top or sides. Using a long metal frosting spatula, spread a
thin layer of frosting over the sides and top of the cake, using just enough to
secure any loose crumbs and fill in any cracks or crevices. If crumbs adhere to
your spatula during spreading, scrape the spatula clean before dipping it back
into the bowl of frosting. Scoop some of the remaining frosting on top of the
cake and spread evenly, then scoop and spread the remaining frosting, a little
at a time, onto the sides of the cake to coat evenly.
If you wish to create texture, use a cake decorating comb to create ridges or
use the spatula or a spoon to create swirls or peaks. For a very smooth finish,
go over the cake with an offset metal frosting spatula.
Yield
makes 12 servings.
Estimated time (minutes)
Total Time > 90
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