Tropical banana cake

 
                            TROPICAL BANANA CAKE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts                         Fruits
                 S_Living
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         wrenn npxr56b----
    1 1/2  cups          Sugar
    1 1/2  cups          Bananas (4 med) -- mashed
      2/3  cup           Buttermilk
    2                    Eggs -- beaten
      1/2  cup           Wesson oil
    2      cups          All-purpose flour
    1 1/4  teaspoons     Baking soda
    1      teaspoon      Baking powder
      1/2  teaspoon      -salt
      1/2  teaspoon      Ground cinnamon
      1/2  cup           Black walnuts -- finely chop
                         Bavarian cream frosting
    8      ounces        Can unsweetened pineapple
                         Juice -- drained
                         Reynolds crystal yel wrap -- bavarian cream
 frost
    1                    Envelope unflavored gelatin
    2      tablespoons   -water
      2/3  cup           Milk
      3/4  cup           Sugar
    1 1/3  cups          Sour cream
                         Reynolds clear plastic wrap
    1 1/3  cups          Whipping cream -- whipped
 
 Cake:  Combine sugar and next 4 ingredients in a large bowl; stir well
 using a wire whisk.  Combine flour and next 4 ingredients; add to liquid
 mixture, folding just until blended. Stir in walnuts. Spread batter into
 two greased and floured 9-inch cakepans; bake at 375~ for 20 to 25
 minutes or until a wooden pick inserted in center comes out clean. Cool
 in pans 5 minutes; remove from pans, and let cool completely on wire
 racks. Measure out 3/4 cup Bavarian Cream Frosting; gently stir in
 pineapple. To assemble, place one cake layer on serving platter; spread
 pineapple mixture over layer.  Top with second cake layer; spread
 remaining Bavarian Cream Frosting on top and sides of cake. Cover with
 plastic wrap and refrigerate at least 1 hour.  Yield:  one 9-inch cake.
 BAVARIAN CREAM FROSTING: Combine gelatin and water in a small bowl; let
 stand 1 minute. Combine milk, sugar, and gelatin mixture in a small
 saucepan; cook over medium heat, stirring constantly, until sugar is
 melted and gelatin is dissolved (coat spoon with mixture and make sure
 it is no longer grainy). Remove from heat and cool to room temperature;
 stir in sour cream. Cover with plastic wrap and refrigerate until
 mixture is consistency of unbeaten egg whites, about 30 minutes.
 Fold one-fourth whipped cream into chilled mixture until smooth; fold in
 remaining whipped cream. Cover and refrigerate until spreading
 consistency. Yield:
 about 5 cups Garnish with chopped walnuts on top and surround base of
 cake with walnut halves. SOURCE: Cafe Southern Living 5-Star Dining
 
                    - - - - - - - - - - - - - - - - - -