Let Them Eat Cake: Banana Nut W/Peanut Butter Frosting or Berry Topped Cheesecake
Cakes are the perfect way to end a meal, great with a cup of coffee, great gifts, the list could go on. There are even TV shows featuring cakes! The recipes in this article offer two very different options for your pleasure. Try the Banana Nut Cake With Peanut Butter Frosting or the Berry Topped Cheesecake for your next cake occasion.
BANANA NUT CAKE WITH PEANUT BUTTER FROSTING
2 1/3 cups flour
1 2/3 cups sugar
1 1/4 cup (3 medium) bananas, mashed
2/3 cup shortening
2/3 cup finely chopped nuts (your choice)
2/3 cup buttermilk
1 1/4 tsp baking powder
1 1/4 tsp baking soda
1 tsp salt
3 eggs
Peanut Butter Frosting (recipe follows)
Preheat oven to 350 degrees.
Grease and flour a 9 x 13-inch baking pan; set aside.
In large mixing bowl, mix the sugar and shortening until fluffy. Add eggs and bananas, mixing until blended. In a small medium bowl combine the flour, baking powder, baking soda, and salt. Add to the banana mixture alternately with the buttermilk, beginning and ending with the flour. Blend well. Stir in the nuts. Pour the batter into the prepared baking pan and bake at 350 degrees for 45 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan. When cooled completely, frost with the peanut butter frosting.
PEANUT BUTTER FROSTING:
1/3 cup creamy peanut butter
3 cups powdered sugar, sifted
1 1/2 tsp vanilla extract
1/4 to 1/3 cup milk, as needed
Mix the peanut butter and powdered sugar in the medium bowl of electric mixer. Stir in the vanilla. Add the milk until the frosting is smooth and of a spreading consistency.
Yield: 16 servings
BERRY TOPPED CHEESECAKE
2 pkgs (8-oz each) cream cheese
1/2 cup granulated sugar
1/2 tsp vanilla extract
2 large eggs
1 9-inch prepared graham cracker pie crust
2 cups assorted berries (raspberry, blueberry, strawberry or your favorite)
Using an electric mixer on medium speed, mix the cream cheese, sugar, vanilla and eggs together until well blended. Pour the mixture into the crumb pie crust.
Bake in a 350 degree oven for 40 minutes or until the center is almost set. Cool then refrigerate for at least 3 hours before serving.
When ready to serve, remove cheesecake from refrigerator and top each slice with a combination of two or three different types of the berries.
Serves 8 to 10 depending on the size wedges you desire.
Enjoy!
BANANA NUT CAKE WITH PEANUT BUTTER FROSTING
2 1/3 cups flour
1 2/3 cups sugar
1 1/4 cup (3 medium) bananas, mashed
2/3 cup shortening
2/3 cup finely chopped nuts (your choice)
2/3 cup buttermilk
1 1/4 tsp baking powder
1 1/4 tsp baking soda
1 tsp salt
3 eggs
Peanut Butter Frosting (recipe follows)
Preheat oven to 350 degrees.
Grease and flour a 9 x 13-inch baking pan; set aside.
In large mixing bowl, mix the sugar and shortening until fluffy. Add eggs and bananas, mixing until blended. In a small medium bowl combine the flour, baking powder, baking soda, and salt. Add to the banana mixture alternately with the buttermilk, beginning and ending with the flour. Blend well. Stir in the nuts. Pour the batter into the prepared baking pan and bake at 350 degrees for 45 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan. When cooled completely, frost with the peanut butter frosting.
PEANUT BUTTER FROSTING:
1/3 cup creamy peanut butter
3 cups powdered sugar, sifted
1 1/2 tsp vanilla extract
1/4 to 1/3 cup milk, as needed
Mix the peanut butter and powdered sugar in the medium bowl of electric mixer. Stir in the vanilla. Add the milk until the frosting is smooth and of a spreading consistency.
Yield: 16 servings
BERRY TOPPED CHEESECAKE
2 pkgs (8-oz each) cream cheese
1/2 cup granulated sugar
1/2 tsp vanilla extract
2 large eggs
1 9-inch prepared graham cracker pie crust
2 cups assorted berries (raspberry, blueberry, strawberry or your favorite)
Using an electric mixer on medium speed, mix the cream cheese, sugar, vanilla and eggs together until well blended. Pour the mixture into the crumb pie crust.
Bake in a 350 degree oven for 40 minutes or until the center is almost set. Cool then refrigerate for at least 3 hours before serving.
When ready to serve, remove cheesecake from refrigerator and top each slice with a combination of two or three different types of the berries.
Serves 8 to 10 depending on the size wedges you desire.
Enjoy!
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