Banana Cream Cake with Caramelized Bananas
This cake begins with a variation on Miracle Banana Cream Cake, but then the
addition of the caramelized bananas takes it right over the top.
Banana Cream Cake
1 box of yellow cake mix
2 large eggs
1, 3/4 oz. box of banana cream pudding
1 cup of orange juice
1/2 cup of vegetable oil
1 cup of sour cream
Put all of this in a large bowl and mix. Mix for a bit and then scrape down
the sides. Then run for a full 3 minutes. The batter will be fluffy.
Grease and flour an angel tube pan. Pour in your batter. Bake at 350 degrees
for about 55 minutes or until your cake has a nice medium brown top and when
tested with a toothpick you don't have any crumbs sticking. Cake is done.
Now for the frosting. Go to www.dinnerwithzola.com Follow the recipe for the
French buttercream (in the dessert section) or frost with your favorite
white frosting. When I use the French buttercream recipe I have enough
frosting to fill the hole in the middle of the cake with frosting. This
comes in handy later. Not a requirement but handy.
For the Caramelized Bananas.
Complete this last part just before you serve the cake. You can make the
cake a day ahead and frost it. You can even store it in the refrigerator.
Just take it out of the cooler 1 - 3 hours before you want to serve it.
While the after dinner coffee is brewing you can finish the topping for your
cake.
2 large, ripe bananas cut into quarter- inch slices. Rounds.
Spray for your cookie sheet
White sugar for dusting plus another 1/3 cup of sugar to make the sauce
1 small box of raisins (1/2 cup)
On a greased cookie sheet place your banana slices. Dust them lightly with
sugar. Place under the broiler and broil until they form a crust on the top
of each slice. They will brown like a toasted marshmallow. Keep an eye on
them. This will only take a minute.
Remove from the oven and carefully use a spatula to remove the banana slices
(you should be able to do this 3 or 4 slices at a time) and transfer them to
the top of your cake. Just place them on randomly. I mound them all in the
middle. Nudge them off of the spatula with your finger.
Now take the rest of the sugar and put it in a sauce pan with a 2 - 3
tablespoons of water. Heat this mixture on medium. Stir to dissolve the
sugar. All you want to do is dissolve the sugar and get it hot. Then add the
raisins. Take it off heat and stir.
While the mixture is still warm drizzle it over your bananas. Some if it
will run across the top of the cake and maybe even down the sides.
Cut slices of your cake and serve. The warm, yummy drizzle will begin to
melt your frosting. It's just plain gooey wonderful. If you have frosted the
hole in the middle of the cake like I did, this gives you extra drooling
frosting that you can scoop onto the cake slices. It's not gorgeous but the
over-the-top taste of it makes up for lack of beautiful presentation.
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