Tropical Banana Cake

* Exported from MasterCook *

TROPICAL BANANA CAKE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Fruits
S_Living

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
wrenn npxr56b----
1 1/2 cups Sugar
1 1/2 cups Bananas (4 med) -- mashed
2/3 cup Buttermilk
2 Eggs -- beaten
1/2 cup Wesson oil
2 cups All-purpose flour
1 1/4 teaspoons Baking soda
1 teaspoon Baking powder
1/2 teaspoon -salt
1/2 teaspoon Ground cinnamon
1/2 cup Black walnuts -- finely chop
Bavarian cream frosting
8 ounces Can unsweetened pineapple
Juice -- drained
Reynolds crystal yel wrap -- bavarian cream
frost
1 Envelope unflavored gelatin
2 tablespoons -water
2/3 cup Milk
3/4 cup Sugar
1 1/3 cups Sour cream
Reynolds clear plastic wrap
1 1/3 cups Whipping cream -- whipped

Cake: Combine sugar and next 4 ingredients in a large bowl; stir well
using a wire whisk. Combine flour and next 4 ingredients; add to liquid
mixture, folding just until blended. Stir in walnuts. Spread batter into
two greased and floured 9-inch cakepans; bake at 375~ for 20 to 25
minutes or until a wooden pick inserted in center comes out clean. Cool
in pans 5 minutes; remove from pans, and let cool completely on wire
racks. Measure out 3/4 cup Bavarian Cream Frosting; gently stir in
pineapple. To assemble, place one cake layer on serving platter; spread
pineapple mixture over layer. Top with second cake layer; spread
remaining Bavarian Cream Frosting on top and sides of cake. Cover with
plastic wrap and refrigerate at least 1 hour. Yield: one 9-inch cake.
BAVARIAN CREAM FROSTING: Combine gelatin and water in a small bowl; let
stand 1 minute. Combine milk, sugar, and gelatin mixture in a small
saucepan; cook over medium heat, stirring constantly, until sugar is
melted and gelatin is dissolved (coat spoon with mixture and make sure
it is no longer grainy). Remove from heat and cool to room temperature;
stir in sour cream. Cover with plastic wrap and refrigerate until
mixture is consistency of unbeaten egg whites, about 30 minutes.
Fold one-fourth whipped cream into chilled mixture until smooth; fold in
remaining whipped cream. Cover and refrigerate until spreading
consistency. Yield:
about 5 cups Garnish with chopped walnuts on top and surround base of
cake with walnut halves. SOURCE: Cafe Southern Living 5-Star Dining

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