Banana Crunch Cake
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| prep time: 25 minutes(ready in 2 hours 40 minutes) makes: 16 |
| servings nutrition information |
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| 1/2 cup | pillsbury best all purpose or unbleached flour |
| 1 cup | coconut |
| 1 cup | rolled oats |
| 3/4 cup | firmly packed brown sugar |
| 1/2 cup | chopped pecans |
| 1/2 cup | margarine or butter |
| 1-1/2 cup | (2 large) sliced very ripe bananas |
| 1/2 cup | sour cream |
| 4 | eggs |
| 1 | 1825oz pkg. pillsbury moist supreme yellow cake mix |
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| heat oven to 350°f. grease and flour 10-inch tube pan. lightly |
| spoon flour into measuring cup; level off. in medium bowl, combine |
| flour, coconut, rolled oats, brown sugar and pecans; mix well. with |
| fork or pastry blender, cut in margarine until mixture is crumbly. |
| set aside. |
| in large bowl, combine bananas, sour cream and eggs; beat at low |
| speed until smooth. add cake mix; beat 2 minutes at high speed. |
| spread 1/3 of batter in greased and floured pan; sprinkle with 1/3 of |
| coconut mixture. repeat layers 2 more times using remaining batter |
| and coconut mixture, ending with coconut mixture. |
| bake at 350°f. for 50 to 60 minutes or until toothpick inserted |
| near center comes out clean. cool upright in pan 15 minutes. remove |
| cake from pan; place on serving plate, coconut side up. cool 1 hour |
| or until completely cooled. |
| courtesy of: |
| bonnie brooks |
| salisbury, maryland |
| 24th bake-off contest |
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| recipe_usa_gr...@yahoogroups.com |
| contact recipe_usa_group-ow...@yahoogroups.com |
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| (ID: 4001) Mirror: rec.food.recipes: Thu, Jan 13, 2005 |