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Banana Cream Cake
FILLING:
1
1
−1/2 Cup Milk
Vanilla pudding mix; 4oz size
CAKE:
1
1
1
Purchased sponge cake; 8−9 inch
−1/2 Cup Heavy whipping cream
/4 Cup Confectioners sugar
GARNISH:
1
1
Sliced bananas
Toasted coconut
1
) Filling: Cook pudding according to pkg. directions using the 1 1/2 cups
milk. Remove from heat and cover surgace with platic wrap, to keep a skin
from forming. Refrigerate until cool, then stir in bananas.
2
) To Assemble: Cut cake in 3 layers, using a long serrated knife.
Place 1 layer on a serving plate and spread with about 1 1/2 cups filling.
Top with a second layer, spread with remaining filling, then add remaining
cake layer.
3
) Beat cream and sugar with electric mixture until stiff peaks form when beaters are
lifted. Spead on top and sides of cake.
) Shorty before serving, slice banana over top of cake and sprinkle with
4
toasted coconut. Cost per Serving: 55 cents
Banana Cream Cake
4
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