CAKE
1 c Honey
1 ts Soda
1 c Quaker Oats, uncooked
— (quick or old-fashioned)
3/4 c Butter or margarine; soft
1/2 c Sugar
2 Eggs
1 c Mashed bananas
1 1/2 c Sifted all-purpose flour
3/4 ts Baking powder
3/4 ts Salt
FROSTING
6 oz Cream cheese; soft
2 1/2 c Sifted confectioners’ sugar
For cake, bring honey to a boil in medium-sized saucepan; add 1/2
teaspoon of the soda. Pour over oats; stir to combine. Cover and let
stand 10 minutes.
Beat butter until creamy; gradually add sugar, beating until fluffy.
Blend in eggs. Add oats mixture and bananas; blend well. Sift
together flour, remaining 1/2 teaspoon soda, baking powder and salt.
Add to creamed mixture; blend well.
Pour batter into 2 greased and waxed paper-lined 8-inch round cake
pans. Bake in preheated moderate oven (350 F.) 30 to 35 minutes. Cool
on wire rack about 10 minutes. Remove from pans; cool.
For frosting, beat cream cheese until fluffy. Gradually add sugar,
beating until frosting is smooth and of spreading consistency. Spread
between layers and over top of cake; refrigerate. Just before
serving, decorate with banana slices. Makes one 2-layer cake.
Yields
1 Cake
