Banana Split Cake 3 c. all purpose flour 2 c. sugar 1 tsp baking soda 1/4 tsp salt 3 large eggs 1 c. vegetable oil 1/2 c. buttermilk 2 c. mashed banana 1 c. chopped pecans 1 c. flaked coconut 1-1/2 tsp vanilla extract 1 20-oz. can crushed pineapple, undrained 1 16-oz. jar maraschino cherries, drained 1 8-oz. pkg. cream cheese, softened 1-1/2 c. powdered sugar Garnishes: maraschino cherries with stems, toasted flaked coconut, chopped pecans ...
In large bowl combine first four ingredients. Stir together eggs, oil and buttermilk in separate bowl. Add oil mixture to flour mixture, stirring just until dry ingredients are moistened. Stir in banana and next 3 ingredients. Drain pineapple, reserving 2 tablespoons liquid. Gently press pineapple and maraschino cherries between layers of paper towels. Chop cherries. Stir pineapple/cherry mixture into batter. Spoon batter into 10-inch greased and floured tube pan. Bake at dg350 for 1 hour until tests done with toothpick. Cool in pan on wire rack 10 to 15 minutes. Remove from pan and cool completely. With electric mixer, beat cream cheese until light and smooth. Gradually add powdered sugar and beat at low speed until blended. Stir in reserved pineapple juice. Pour over cake. Garnish as desired. I hope you enjoy lots of good treats from your kitchen Sherri --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
