Radis bgmb90b
–CAKE–
2 pk Banana cake mix; 18 1/2 oz
FILLING
2 tb Butter; or margarine
2 tb Flour
1/2 c Light cream
1/2 c Sugar
1/2 ts Salt
1 ts Vanilla extract
1/2 c Pecans; chopped
FROSTING
3/4 c Butter; or margarine
3/4 c Shortening
6 c Confectioners’ sugar
1 ts Vanilla extract
3 tb Milk; more or less
Red food coloring
Yellow food coloring
Green food coloring
Ice cream cone; or banana
Prepare the cakes according to directions’ bake in TWO 12 cup fluted tub
pan.
FILLING: Melt butter in a sauce pan. Stir in flour to forma smooth paste.
Gradually add cream and sugar, stirring constantly until thick. Boil 1
minute; remove from heat. Stir in the vanilla and salt. Fold in pecans;
cool. Cut thin slice off bottom of each cake,. Spread one cake bottom with
filling; put cakes together with bottoms together. set aside.
FROSTING: In a mixing bowl, cream butter and shortening. Beat in sugar and
vanilla. Add milk until desired consistency is reached. Combine red and
yellow food coloring to make orange; tint about 3/4’s of the frosting
orange. Tint remaining frosting green.
ASSEMBLY: Place a small glass upside down in the center of the cake to
support the “stem”. Put a dollop of frosting on the glass and top with an
ice cream cone or banana. Cut the cone or banana to the correct length;
frost with green frosting. Frost cake with orange frosting.
NOTE: I wish I could copy the picture for you…it is adorable.
SOURCE: TASTE OF HOME Magazine; October/November 1994 issue;
Yields
14 servings