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Thursday, May 29, 2008

Banana Cream Cake

Filling:
1 1/2 cups milk
4 ounces vanilla pudding and pie filling
4 small bananas, sliced thin
8-9 inch sponge-cake layer
1 1/2 cups whipping cream
1/4 cup powdered sugar

Garnish:
Sliced bananas
Toasted coconut
Cook pudding according to package directions using the 1 1/2 cups milk. Remove from heat and cover surface with plastic wrap, to keep a skin from forming. Refrigerate until cool, then stir in bananas. Cut cake in 3 layers, using a long serrated knife. Place 1 layer on a serving plate and spread with about 1 1/2 cups filling. Top with second cake layer, spread with remaining filling, then add remaining cake layer. Frost the cake up to 8 hours ahead. Top with sliced bananas and coconut just before serving.

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