Banana Nut Cake with Double Cream Frosti
Source of Recipe
Crisco
List of Ingredients
CRISCO® No-Stick Cooking Spray
1 18.25 ounce Pillsbury® Moist Supreme® Classic Yellow Cake Mix
1 -1/2 teaspoons ground cinnamon
1/8 teaspoon nutmeg
2 ripe bananas, peeled and mashed
1 cup water
1/2 cup CRISCO Vegetable Oil *
3 large eggs
1/2 cup finely chopped pecans
Double Cream Frosting (recipe follows)
1/2 cup chopped pecans to garnish, if desired
Recipe
Preheat oven to 350 degrees. Spray two (9-inch) round cake pans with CRISCO Simple Touch Original Cooking Spray; set aside.
In the bowl of an electric mixer, combine PILLSBURY® Moist Supreme® Cake Mix and remaining ingredients; blend on low speed for 1 minute; scrape the sides of the bowl. Increase speed to medium and beat 2 minutes or until batter is well blended, scraping the sides down as needed. Divide between the prepared pans.
Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks 10 minutes; remove from pans and cool completely. Frost with Double Cream Frosting; garnish with chopped nuts if desired. Refrigerate until ready to serve. Refrigerate any leftovers.
* Or your favorite Crisco Oil
Double Cream Frosting
Prep time: 8 minutes
3/4 cup heavy cream
1 8-ounce package cream cheese, softened
1/2 cup (or 1/2 stick) Crisco 0 Grams Trans-Free Shortening Per Serving
2 cups confectioners’ sugar
1/2 teaspoon banana extract, optional
Whip cream until peaks form; set aside. Place softened cream cheese and Crisco Shortening in the bowl of an electric mixer; blend on low speed until combined.
Add confectioners' sugar, 1/4 cup at a time, and blend on low speed until well incorporated, about 1 minute.
Add optional banana extract; blend on medium speed until fluffy, about 1 minute more. Gently fold in the whipped cream.
Use immediately to frost cake.
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