: Cake:
1 1/4 c All-Purpose Flour
3/4 c Sugar
2 ts Baking Powder
1/4 ts Salt
2/3 c Milk
1/4 c Melted Butter
1 ts Vanilla Extract
1 Egg
: Filling:
1/2 c Sugar
3 TB All-Purpose Flour
1/8 ts Salt
1 1/4 c Milk
1 Egg, — Slightly Beaten
1 TB Butter
1 ts Vanilla Extract
3 md Bananas, — Cut into 1/4
: Inch Slices
: Glaze:
1 oz Unsweetened Chocolate
2 TB Butter
1 c Powdered Sugar
: ds Salt
1/2 ts Almond Extract
3 TB Milk
Cake: Preheat oven to 350 degrees F. Grease bottom of 9 inch pie pan.
Line bottom with waxed paper and grease again. In large bowl, blend
on low speed, flour, sugar, baking powder, salt, milk, butter,
vanilla and egg. Blend until moistened. Beat 2 minutes on medium
speed. Pour into pie pan. Bake 20-30 minutes or until toothpick
inserted in center comes out clean. Cool 5 minutes. Invert on wire
rack. Remove waxed paper. Cool completely. Split horizontally, making
2 thin layers. Filling: in medium saucepan, mix together sugar, flour
and salt. Gradually stir in milk. Boil 1 minute. Stir constantly.
Blend 1/4 cup hot mixture into egg and egg mixture back into
saucepan. Cook until mixture is bubbly. Stir constantly. Remove from
heat. Stir in butter and vanilla. Cool. Stir often. Spread half of
filling on cut side of larger cake layer. Arrange banana slices on
filling. Spread remaining filling on top. Top with cake layer, cut
side down. Glaze: in small saucepan over low heat, melt chocolate and
2 tablespoons butter. Remove from heat. Stir in powdered sugar, dash
of salt, almond extract and enough milk to make spreading
consistency. Mix until smooth. Spread on top of cake, letting glaze
drip down sides of cake. Refrigerate until serving time. Store in
refrigerator.
Yields
4 Servings
