Banana cake #5
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 180 | grams | Graham cracker crumbs |
| 60 | grams | Margarine |
| 200 | grams | All-purpose flour |
| 95 | grams | Sugar |
| 240 | grams | Soft margarine |
| 1 | Egg; slightly beaten | |
| 2½ | millilitre | Vanilla |
| 32 | Oreo cookies | |
| 160 | grams | Melted margarine |
| 120 | grams | Margarine |
| 350 | grams | Powdered sugar |
| 2 | Eggs (up to) | |
| 5 | Bananas; sliced lengthwise | |
| 600 | grams | Chunk pineapple; drained |
| 600 | grams | Whole strawberries |
| 250 | millilitres | Whipping cream |
| Chopped nuts | ||
Directions
CRUST #1
CRUST #2
CRUST #3
FILLING FOR 1 CAKE
From: elayne@... (Elayne Cohen) Date: Wed, 17 Jul 1996 22:10:53 GMT CRUST #1: Mix and press in bottom of a 20x30 pan. Bake 10 minutes at 175 deg. C. Cool.
CRUST #2: Blend all ingredients thoroughly. Pat dough on bottom of a pan. Bake at 200 deg. C for about 10 minutes or until golden brown.
Cool.
CRUST #3; Crush cookies and mix them with the margarine. Press mixture in bottom of pan.
PROCEDURE:
1. Whip margarine/sugar/egg mixture with electric mixer and spread over cooled crust.
2. Place bananas, cut side down, on top of above layer.
3. Spread on the pineapple chunks, then the strawber- ries.
4. Whip the cream, cover the whole dish with whipped cream, and sprinkle with nuts.
5. Refrigerate 4 hours before serving.
CONTRIBUTOR: Peggy B. Gillenwater, Naval Ocean Systems Center, San Diego peggy@...
JEWISH-FOOD digest 262
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .