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chili recipe
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PINEANNA NUT CAKE |
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Cake |
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3 1/3 C. cake flour
2 C. sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1 C. vegetable oil
3 eggs, slightly beaten
2 C. chopped ripe bananas (about 4 medium)
1 C. chopped pecans
1 1/2 tsp. vanilla
8 ounce can crushed pineapple in juice, undrained
Cream cheese frosting:
3 ounces cream cheese, softened
6 Tbsp. butter, softened
1 Tbsp. whole milk
1 tsp. vanilla
3 C. powdered sugar |
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Cream cheese frosting with 1/2 C. chopped pecans Heat oven to 350 degrees. Grease and flour 3 round pans, 9 x 1 1/2-inches. Mix flour, sugar, baking soda, salt and cinnamon in large bowl. Add oil and eggs. Stir until all dry ingredients are moistened. Do not beat. Stir in bananas, 1 C. pecans, the vanilla and pineapple. Divide batter evenly among pans. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely on wire racks. fill layers and frost side and top of cake with Cream Cheese Frosting. Sprinkle 1/2 C. pecans on top of cake. Cut cake using sharp knife. Refrigerate any remaining cake. Cream cheese frosting: In medium bowl, beat cream cheese until soft. Add butter, mixing until smooth. Stir in milk and vanilla. Gradually add powdered sugar. Beat until smooth and spread onto cooled cake. |
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