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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 10 |
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BANANA CREAM CAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Cannon Estate in Addison, Texas in 1990. Ingredients:
1 small package vanilla pudding mix |
1-1/2 cups milk |
4 small bananas thinly sliced |
9” sponge cake prepared from mix |
1-1/2 cups heavy cream |
1/4 cup powdered sugar |
banana and coconut |
Directions:
1. Cook pudding according to package directions using the 1-1/2 cups milk then cool slightly.
2. Cover surface with plastic wrap to keep skin from forming.
3. Chill until cool and stir in bananas.
4. Using long serrated knife cut cake into 3 even layers.
5. Place layer on a serving plate and spread with 1-1/2 cups filling.
6. Top with second layer then remaining filling then remaining cake layer.
7. Beat cream and sugar in medium bowl until stiff peaks form when beaters are lifted.
8. Spread whipped cream over top and sides of cake.
9. Just before serving slice banana over top of cake and sprinkle with toasted coconut.
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