Preheat oven to 350 degrees F. Grease and flour 10-inch tube pan. Prepare, bake and cool cake following package directions for No Cholesterol recipe. Split cake into thirds horizontally. Place bottom cake layer on serving plate. Spread ½ cup yogurt on cake. Arrange half the banana slices on yogurt. Place middle cake layer on top of bananas. Repeat with ½ cup yogurt and remaining banana slices. Place top cake layer on top of bananas. Glaze with remaining ½ cup yogurt. Sprinkle with pecans. Refrigerate until ready to serve.
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
2 ½ cups sifted cake flour, or 2 cups all-purpose flour
1 2/3 cups sugar
1 ¼ tsp baking powder
1 ¼ tsp baking soda
1 tsp salt
2/3 cups vegetable shortening
1/3 cup buttermilk
1 cup mashed bananas (about 2 medium bananas)
2 large eggs
2/3 cup chopped pecans or walnuts
1 stick (1/4 pound) butter
1 cup packed brown sugar (either light or dark is okay)
1/3 cup milk
3 ½ cups sifted powdered sugar
Heat the oven to 350 degrees F. Butter and flour two 9 inch round cake pans.
Make the cake layers: In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda and salt. Add the shortening, butter milk and bananas. Mix with electric mixer on medium speed for 2 minutes. Add the eggs and beat 2 minutes more. Fold in the nuts.
Pour the batter into the pans. Bake until the layers start to pull away at the sides and a toothpick inserted in the center of a layer comes out clean, 35 to 40 minutes.
Let the layers cool in the pans for a few minutes, then run a spatula around the sides and invert the layers onto a wire rack to cool completely.
While the layers are cooling, make the frosting: In a medium saucepan on medium heat, bring the butter and brown sugar to a boil and boil for 2 minutes. Add the milk and bring back to a boil. Remove from the heat and let cool slightly. Stir in the powdered sugar.
When the cake layers are cool, frost the top of one layer. Put the other layer on top and frost the top and sides.
Tested in the THASC kitchen. Photo by THASC. THASC is a unique small American business producing cards and other promotional products. www.thasc.com
This cake will freeze and travel to all your go-to adventures!
For the cake you will need:
1 package chocolate cake mix
1 package instant banana cream pudding mix
1 cup water
¼ cup canola oil
1 ½ cups mashed ripe bananas (about 2 medium)
¾ cup chopped walnuts
confectioners’ sugar (optional)
In a large bowl, combine the cake mix, pudding mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on a medium for 2 minutes. Beat in bananas. Stir in nuts. Pour into a greased 13x9x2 inch baking pan
Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Dust with confectioners’ sugar if desired.
Yield: 12 servings
5 tbsp all-purpose flour
1 cup milk
1 cup butter, softened
1 ½ cup sugar
2 tspn vanilla extract
1 ½ cups of sugar
In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Add milk mixture; beat for 10 minutes or until fluffy. Spread icing over the cake.
Tested in the THASC kitchen. Photo by THASC. THASC is a unique small American business producing cards & other promotional products. www.thasc.com