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    08/22/2011 National Pecan Torte Day Banana Pecan Torte

    Source of Recipe

    Taste Of Home

    List of Ingredients

    HOME COOKIN’ 08/22/2011 National Pecan Torte Day Banana Pecan Torte


    Banana Pecan Torte

    1 cup butter, softened
    2-1/2 cups sugar
    4 eggs
    2 cups mashed ripe bananas (about 3 to 4 medium)
    2 teaspoons vanilla extract
    3-1/2 cups all-purpose flour
    2 teaspoons baking soda
    3/4 teaspoon salt
    1/2 cup buttermilk
    1 cup chopped pecans, toasted

    FROSTING:

    1 package (8 ounces) PHILADELPHIA Cream Cheese (softened or cubed), softened
    1/2 cup butter, softened
    3-1/2 cups confectioners' sugar
    1 teaspoon vanilla extract
    Toasted chopped pecans

    Recipe



    In a large bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking soda and salt;; add to creamed mixture alternately with buttermilk. Stir in pecans.

    Pour into three greased and floured 9-in. round baking 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 the frosting, beat cream cheese, butter and sugar in a small bowl. Add vanilla. Spread between layers and over top of cake. Sprinkle with pecans. Store in the refrigerator. Yield: 12-16 servings.

    Nutrition Facts: 1 serving (1 slice) equals 623 calories, 29 g fat (15 g saturated fat), 115 mg cholesterol, 509 mg sodium, 87 g carbohydrate, 2 g fiber, 7 g protein.


 

 

 


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