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    Torte: Banana Pecan Torte


    Source of Recipe


    Linda Fryar, Stanton, TX

    List of Ingredients




    1 C butter or margarine -- softened
    2 1/2 C sugar
    4 eggs
    2 C mashed ripe bananas (about 4 medium)
    2 tsp vanilla extract
    3 1/2 C all-purpose flour
    2 tsp baking soda
    3/4 tsp salt
    1/2 C buttermilk
    1 C chopped pecans -- toasted.

    FROSTING:
    1 pkg cream cheese -- (8 oz) softened
    1/2 C butter or margarine -- softened
    3 1/2 C confectioners' sugar
    1 tsp vanilla extract
    Toasted chopped pecans

    Recipe



    In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine dry ingredients; add to creamed mixture alternately with buttermilk. Stir in Pecans.

    Pour into three greased and floured 9-in. round cake pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes; remove to wire racks to cool completely.

    For frosting, beat cream cheese, butter and sugar in a small mixing bowl. Add vanilla. Spread between layers and on top of cake. Sprinkle with pecans. Yield: 12-16 servings

 

 

 

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