Maxine's Banana Stack Cake
I made a double recipe of this cake and made a 4 layer cake with only one icing, (but you can double the icing also). I put 1/2 cup of English walnuts in only the bottom layer. I took it to a swim party and little kids, big kids and everyone loved it. Needless to say there was only one slice left..This is a must make. Maxine Royse
Ingredients
8 serv.- cake flour↗2 1⁄2 cups
- sugar↗1 2⁄3 cups
- baking soda↗1 1⁄4 teaspoons
- baking powder↗1 1⁄4 teaspoons
- salt↗1 teaspoon
- ground cinnamon↗1 teaspoon
- canola oil↗2⁄3 cup
- buttermilk↗2⁄3 cup
- bananas↗1 1⁄4 cups
- eggs↗2
- english walnuts↗1⁄2 cup
- cream cheese↗1 package
8 ounce
- butter↗1⁄2 cup
not margarine
- confectioners' sugar↗1 box
1 lb
- vanilla extract↗1 teaspoon
- cup pecans↗1
Step-by-step instructions
- 1
Preheat oven to 350F; grease 2 round 9 inch cake pans.
- 2
Sift dry ingredients in large mixing bowl, add oil, buttermilk, and mashed banana. Mix until all dry ingredients are dampened, then beat at low speed for 2 minutes. add the eggs and beat for one minute. Pour the batter into the prepared pans, add English walnuts to bottom layer, and bake for 25-30 minutes. Cool for 10 minutes and add frosting. I put a light layer of frosting between layers and a iced the rest around the cake.
- 3
Icing: Cream cheese and butter at room temperature.
- 4
Combine all ingredients except for chopped pecans. Fold in pecans and frost cake.
- 5
I store cake in refrigerator and it makes it moist.
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