Recipe - Banana Yogurt Cake

CAKE
Three fourths cup Butter
1 One half cup Sugar
2 Eggs
1 cup Mashed ripe banana
2 cup Cake flour; sifted
1 teaspoon Baking powder
1 teaspoon Baking soda
One half teaspoon Salt
8 ounce Banana flavored yogurt
One half cup Pecans; chopped
1 teaspoon Vanilla extract
1 cup Flaked coconut

BANANA FLAVORED SYRUP
2/3 cup Water
2/3 cup Sugar
One half cup Creme de banana

CREAMY NUT FILLING
One half cup Sugar
2 tablespoon Flour
One fourth teaspoon Salt
One half cup Halfandhalf
2 tablespoon Butter
One half cup Pecans; chopped
1 teaspoon Vanilla extract

WHITE SNOW FROSTING
One fourth cup Shortening
One fourth cup Butter
1 Egg white
One half teaspoon Coconut extract
One half teaspoon Vanilla extract
2 cup Confectioner's sugar; sifted

From: pgl@iglou.com (Don Thomas)

Date: 22 Mar 1995 18:42:57 0600
Cream butter in a large mixing bowl at medium speed of an electric mixer.
Add eggs, one at a time, beating well after each addition. Add banana; beat
well.

Combine flour, baking powder, soda and salt in a medium bowl. Add flour
mixture to cream mixture alternately with yogurt, beginning and ending with
flour mixture. Mix after each addition. Stir in pecans and vanilla.

Pour batter into 2 greased and floured 9" round cake pans. Sprinkle One half c
coconut evenly over batter in each cake pan. Bake at 350 degrees for 30 to
35 minutes. Let cake layers cool in pans for 10 minutes. Carefully remove
cake layers from pans and let cool completely on wire racks.

Place one cake layer, coconut side down, on a serving plate. Brush with
Banana Flavored Syrup on top. Spread top cake layer with Creamy Nut
Filling. Top remaining layer coconut side up. Spread White Snow Frosting on
sides and 1" around top edge of cake, leaving center unfrosted.

Banana Flavored Syrup: Combine water and sugar in a saucepan, bring to a
boil and let simmer until sugar dissolves. Cool and add creme de banana.

Creamy Nut Filling: Combine sugar, flour, salt, halfandhalf and butter in
a small saucepan. Cook over medium heat, stirring constantly, until mixture
is thick and creamy. Remove saucepan from heat, and stir in chopped pecans
and vanilla. Cool completely.

White Snow Frosting: Combine shortening, butter, egg white and extracts in
a medium mixing bowl. Beat at medium speed of an electric mixer until
blended. Gradually add sifted sugar to cream mixture, beating at medium
speed until frosting reaches spreading consistency.

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