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Bananas Foster Ice Cream Cake




Source of Recipe


Taste of the South magazine


List of Ingredients




1 (18.25 oz.) pakg. Butter-recipe Cake Mix
3 Eggs
1/2 Cup Butter, melted
Water as needed (I'd use milk)
1/2 Cup Chopped Pecans, toasted
1/2 Gallon Vanilla Ice Cream, softened
2 to 3 Bananas, peeled and cut into 1/4 inch slices
1 recipe Caramel Rum Sauce

Recipe



Preheat oven to 350 degrees. Grease and flour 3-9 inch cake pans, set aside.

Prepare batter according to package instructions, using the eggs, butter, and water specified on the package (using milk will make it tastier). Stir in the pecans. Divide batter equally among the three pans. Bake according to package instructions. Let layers cool in pan for 10 minutes. Remove from pans and let cool completely.
To assemble the cake, place one layer on a cake plate. Top with 1/4 of the softened ice cream, smoothing the surface with a kinfe or spatula. Repeat with the remaining cake layers. (For the best results, place cake in the freezer for 20 to 30 minutes after adding each cake layer.) After the third layer, arrange small scoops of ice cream around the top edge of the cake. Return to the freezer until serving time.

To serve, pile banana slices in the center of the cake, and pour 3/4 cup of the cooled Caramel Rum Sauce over the bananas. This will run down the sides of the cake betweent he scoops of ice cream. Serve remaining sauce along side of the cake if desired.

CARAMEL RUM SAUCE

1/4 Cup Butter
1 Cup Brown Sugar
1/2 tsp Ground Cinnamon
1/4 Cup Rum plus 2 T water, or 1 tsp rum flavoring plus 1/3 cup of water

In a medium saucepan, combine the butter, brown sugar, and cinnamon over low heat on stovetop. Cook until the sugar melts. Remove pan from the burnerand add the rum and water. Return to the heat and stir until the sauce is thick and smooth. transfer the suce into a measuring cup with a pouring spout, and let it cool.