Average Rating: 4.75TOTAL TIME: Prep: 35 min. Bake: 30 min. + cooling
YIELD: 12-16 servings.Ingredients
- 2 packages banana cake mix (regular size)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 cup half-and-half cream
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup chopped pecans
BUTTER CREAM FROSTING: - 3/4 cup butter, softened
- 3/4 cup shortening
- 6 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 2 to 4 tablespoons whole milk
- Red, yellow and green food coloring
- Ice cream cake cones or banana
- 1 cup chocolate wafer crumbs, optional
Instructions
- 1. Prepare and bake cakes in 12-cup fluted tube pans according to package directions; cool.
- 2. For filling, melt butter in a saucepan. Stir in flour to form a smooth paste. Gradually add cream and sugar, stirring constantly until thick. Boil 1 minute; remove from heat. Stir in vanilla and salt. Fold in pecans; cool.
- 3. Cut thin slice of bottom of each cake. Spread one cake bottom with filling; put cakes together with bottoms together. Set aside.
- 4. In a 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 three-fourths of the frosting orange. Tint remaining frosting green. 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. If desired, add chocolate water crumbs as "dirt" around cake. Pipe green vines on cake and "dirt" if desired.