Carthage Banana Cake With Creamy Banana Frosting

1  standard-size box yellow cake mix  
1/3 C dark brown sugar  
1  t cinnamon  
2  overripe bananas, mashed (1 C)  
1  T lemon juice  
1  C water
½  C vegetable oil
3  eggs  
Creamy Banana Frosting (recipe follows)

Grease and flour 2 8-inch round cake pans. Preheat oven to 350 F.
In large bowl of an electric mixer, stir the dry cake mix, brown sugar and cinnamon. Mash the bananas a second time with the lemon juice and add to the bowl along with 1 cup water, the oil and eggs. Beat at low speed to incorporate, then on medium speed for 3 minutes. Divide batter between prepared pans and bake 30 minutes, or until toothpick inserted in center comes out clean.
Cool cakes and remove from pans. Cool cakes completely. Make frosting and spread between layers and on top and sides of cake. Keep cake refrigerated. Makes 16 servings.

Creamy Banana Frosting:

To 3 mashed overripe bananas (about 1½ C),
add 1 Tlemon juice and mash together; scrape into the bowl
of an electric mixer. Add 1 t vanilla and 1 T milk;
beat well. Gradually beat in 2 C powdered sugar. Because the size
and ripeness of the bananas will affect the frosting's flavor and consistency,
taste frosting and adjust sugar if needed. If it's too stiff, add a little milk.
Beat on medium-high speed for 3 minutes, until the frosting is very creamy.

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