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Banana Cake with Quick Caramel Frosting
Servings: Over 8
Cook Time: 30-60 min
You can store this cake, covered in plastic wrap, at room
temperature for up to one week. Or you can freeze it in aluminum
foil, for up to six months. Thaw the cake overnight on the
counter before serving.
Cake
Solid vegetable shortening, for greasing the pans
flour, for dusting the pans
1 package plain yellow cake mix, (18.25 ounces)
1/2 cup light brown sugar, packed
1 teaspoon ground cinnamon
2 medium-size ripe bananas, peeled & mashed (about one cup)
1 cup water
1/2 cup vegetable oil
3 large eggs
2 teaspoons crème de banane liquer (optional)
1 cup pecans, chopped toasted (optional for topping frosting)
Quick Caramel Frosting
8 tablespoons butter (one stick)
1/2 cup light brown sugar, packed
1/2 cup dark brown sugar, packed
1/4 whole milk
2 cups confectioners’ sugar, sifted
1 teaspoon pure vanilla extract
Place a rack in the center of the oven and preheat the oven to
350 degrees. Lightly grease two 9-inch round cake pans with solid
vegetable shortening then dust with flour. Shake out the excess
flour. Set pans aside.
Place the cake mix, brown sugar, and cinnamon in a large mixing
bowl. Add the mashed bananas, water, oil, eggs and crème de
banane liqueur (if desired). Blend with an electric mixer on low
speed for one minute. Stop the machine and scrape down the sides
of the bowl with a rubber spatula. Increase the mixer speed to
medium and beat for two minutes more, scraping the sides down
again if needed. The batter should look well blended and the
bananas should be well pureed. Divide the batter between the
prepared pans. Place the pans in the oven side by side.
Bake the cakes until they are lightly browned and a toothpick
inserted in the center of each layer comes out clean, 30 to 32
minutes. Remove the pans from the oven and place them on wire
racks to cool for ten minutes. Run a dinner knife around the edge
of each layer and invert each onto another rack so that the cakes
are right side up. Allow them to cool completely 30 minutes more.
Prepare the Quick Caramel Frosting (ingredients and recipe
below). This will take only 5 to 10 minutes; therefore, time the
frosting preparation so that the cake has cooled enough and is
ready to frost.
When the cake layers are cool, transfer one layer, right side up,
to a serving platter. Frost the top of the layer with the warm
frosting, working quickly because it will firm up as it cools.
While the frosting is still warm, you may want to sprinkle
toasted pecans on top of the cake so that they cling to the
frosting. . Place the second layer, right side up, on top of the
first layer and frost the top and sides of the cake, making sure
to work quickly with clean, smooth strokes. Let the cake cool at
least one hour for easier serving.
Quick Caramel Frosting
Place the butter and the brown sugars in a medium-size heavy
saucepan over medium heat. Stir and cook until the mixture comes
to a boil, about two minutes. Add the milk, stir and bring the
mixture back to a boil, then remove the pan from the heat. Add
the confectioners’ sugar and vanilla. Beat with a wooden spoon
until the frosting is smooth.
Use immediately (while still warm) to frost the cake of your
choice or the frosting will harden. If it does harden while you
are frosting the cake, simply place the pan back over low heat
and stir until the frosting softens up.
The Cake Mix Doctor, c. 2000
