Maxine's Banana Stack Cake |
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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 4 |
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I made a double recipe of this cake and made a 4 layer cake with only one icing, (but you can double the icing also). I put 1/2 cup of English walnuts in only the bottom layer. I took it to a swim party and little kids, big kids and everyone loved it. Needless to say there was only one slice left..This is a must make. Maxine Royse Ingredients:
2 1/2 cups cake flour |
1 2/3 cups sugar |
1 1/4 teaspoons baking soda |
1 1/4 teaspoons baking powder |
1 teaspoon salt |
1 teaspoon ground cinnamon |
2/3 cup canola oil |
2/3 cup buttermilk |
1 1/4 cups bananas |
2 eggs |
1/2 cup english walnuts |
1 (8 ounce) package cream cheese |
1/2 cup butter (not margarine) |
1 (1 lb) box confectioners' sugar |
1 teaspoon vanilla extract |
1 cup pecans |
Directions:
1. Preheat oven to 350F; grease 2 round 9 inch cake pans.
2. Sift dry ingredients in large mixing bowl, add oil, buttermilk, and mashed banana. Mix until all dry ingredients are dampened, then beat at low speed for 2 minutes. add the eggs and beat for one minute. Pour the batter into the prepared pans, add English walnuts to bottom layer, and bake for 25-30 minutes. Cool for 10 minutes and add frosting. I put a light layer of frosting between layers and a iced the rest around the cake.
3. Icing: Cream cheese and butter at room temperature.
4. Combine all ingredients except for chopped pecans. Fold in pecans and frost cake.
5. I store cake in refrigerator and it makes it moist.
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