Recipe - Banana Pudding Cake

CAKE LAYERS
2 One half cup Soft wheat allpurpose
flour; sifted
1 2/3 cup Sugar
1 One fourth teaspoon Baking soda
1 teaspoon Baking powder
1 One fourth teaspoon Salt
2/3 cup Buttermilk
2/3 cup Butter; softened
1 One fourth cup Mashed ripe bananas
3 Eggs
2 Egg yolks; (reserve whites)
One fourth cup Banana liqueur; optional
1/3 cup Walnuts or pecans; chopped

FILLING
One half cup Sugar
3 tablespoon Flour
One fourth teaspoon Salt
1 cup Milk
One fourth cup Banana liqueur
2 Egg yolks; (reserve whites)
1 tablespoon Butter
1 teaspoon Vanilla
1 Banana; barely ripe, thinly
cut or sliced up
1 tablespoon Lemon juice

FROSTING
4 Egg whites; (previously
reserved)
One fourth teaspoon Cream of tartar
Three fourths cup Sugar

CAKE: In a bowl, combine flour, sugar, baking soda, baking powder, and
salt. Add buttermilk, butter, and bananas. Beat 2 minutes with electric
mixer. Add eggs and yolks and liqueur. Beat 3 minutes. Stir in walnuts or
pecans. Pour into two 9inch round cake pans. Bake in preheated 350°F oven
2530 minutes. Remove, let cool in pans 10 minutes, then invert. Let cool
completely.

FILLING: In small saucepan combine sugar, flour, and salt. Gradually add
milk and liqueur; mix well. Cook over medium heat until boiling, stirring
constantly. Boil 1 minute. Blend a little of hot mixture into egg yolks,
stir; then add to saucepan. Cook until it bub bles, stirring constantly.
Add butter and vanilla when removed from heat. Cool completely.

Combine banana and lemon juice.

Place cake layer on plate. Spread filling onto layer nearly to edge. Add
cut or sliced up bananas on top of filling in a circle around layer. Add other cake
layer on top. Place four toothpicks through top layer to anchor cake.

FROSTING: In large bowl beat egg whites and cream of tartar until foamy.
Add sugar gradually. Beat until stiff peaks form.

Frost cake with frosting. Place cake in 400°F preheated oven. Bake 35
minutes or until golden brown. Cool. Store in refrigerator. Best if eaten
in
24 hours.

Source: Egg Recipe Contest Winners leaflet by Georgia Egg Commission

Nutritional analysis per serving: calories 466, protein 10 g, carbohydrates
81 g, fat 13 g (2 g saturated, 11 g unsaturat ed), cholesterol 125 mg,
sodium 241 mg, calcium 68 mg.

Recipe by: Linda Donaldson, Norcross, GA 1st Place Winner

Posted to MCRecipe Digest V1 #1029 by "M. Hicks" nitro_ii@email.msn.com
on Jan 22, 1998