Maxines Banana Stack Cake Recipes

Steps:

• Preheat oven to 350°. In a bowl, combine flour and baking soda. In another bowl, whisk brown sugar, water, banana, oil and vanilla. Stir into dry ingredients just until moistened. Transfer to a greased 8-in. square baking pan., Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool on a wire rack. Dust with confectioners' sugar.

Steps:

• In a large bowl, cream shortening and sugars until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in bananas and vanilla. Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Stir in nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack. , For frosting, in a large saucepan, combine brown sugar, butter and milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; cool to lukewarm. , Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cake.

Steps:

• For Cake.
• Preheat oven to 350°F.
• Grease a 13x9 inch pan.
• Stir together the flour, baking soda, and salt.
• Set two large spoonfuls of sugar aside.
• In a large bowl, beat the egg yolks with the remaining sugar, beat until light in texture, then add the mashed banana, oil and buttermilk, mix well.
• Add the dry ingredients to the banana mixture and beat until smooth.
• In a separate bowl, beat the egg whites with the two spoonfuls of sugar until they are stiff but moist.
• Plop the beaten whites on top of the batter and fold in until blended.
• Spread evenly in the prepared pan and bake for 35-40 minutes,or until a cake tester(I use wooden kabob skewers -- LOL) inserted in the centre comes out clean.
• Let cool in the pan and frost with the following cream cheese icing.
• Cream Cheese Icing.
• Combine the cream cheese, butter, confectioner's sugar and lemon juice in a mixing bowl or the bowl of a food processor.
• Beat well or process until smooth and spreadable.
• Makes 3 cups of icing.

Steps:

• Preheat oven to 350F; grease 2 round 9 inch cake pans.
• Sift dry ingredients in large mixing bowl, add oil, buttermilk, and mashed banana. Mix until all dry ingredients are dampened, then beat at low speed for 2 minutes. add the eggs and beat for one minute. Pour the batter into the prepared pans, add English walnuts to bottom layer, and bake for 25-30 minutes. Cool for 10 minutes and add frosting. I put a light layer of frosting between layers and a iced the rest around the cake.
• Icing: Cream cheese and butter at room temperature.
• Combine all ingredients except for chopped pecans. Fold in pecans and frost cake.
• I store cake in refrigerator and it makes it moist.

Steps:

• Preheat oven to 350.
• Coat 2 cake pans with flour type baking spray.
• Bring apples and enough water to cover them to a simmer till apples are completely softened- about 10 mins.
• Drain apples - reserve 1/2 Cup water.
• Combine apples, brown sugar, apple butter, cinnamon,ginger, nutmeg and cloves in a lg. bowl.
• Combine milk and lemon juice in a sm. bowl. Let sit for 10 mins.Add egg , egg yolk and lemon zest- whisking to blend.
• Beat sugar and butter at med-high with mixer until light and fluffy.
• Gradually add flour mixture to butter mixture alterantively with milk mixture, beginning and ending with flour mixture.
• Beat on low until well combined.
• Divide into 5 equal portions. Pat 1 portion into the 2 prepated pans reserving 3 portions.
• Bake until edhes and top are brown 10 to 15 minutes. Cool for 5 minutes then remove from pans.
• Repeat with remaining layers until all are baked.
• To assemble.
• Place 1 cake on a cake stand Spread about 1 1/2 Cups apple mixture.
• Repeat with remaining layers and apple mixture until all are used.
• Cover tightly and store in refrigerator overnight.
• Garmish with apples.

Steps:

• Combine cake mix with remaining ingredients in large mixer bowl; beat until thoroughly mixed and batter smooth.
• Pour by 2/3 cupfuls into 5 separate 8" round cake pans.
• Bake each layer at 325°F for 15-20 minutes, or until toothpick inserted in center of cake comes out clean.
• Cream together sugar and cream cheese; fold in whipped topping until smooth.
• Spread thin layer of frosting over bottom cake layer, then top with thin layer of blueberry pie filling.
• Repeat until all layers are used.
• When all layers put together, frost top and sides of cake with frosting and blueberry pie filling.
• Chill for at least 2 hours before serving; store cake in refrigerator.
• **Please note: You can also use fresh blueberries for this recipe! If you wish to do so, you will need: 4 cups blueberries, 1 cup sugar, 1/4 cup lemon juice, and 1/3 cup cornstarch.
• Mix together blueberries, sugar, and lemon juice in a heavy saucepan. Stirring frequently, bring to a boil.
• Combine the cornstarch with just enough water to make a paste. Pour into the berry mixture and stir until thick. Cool the mixture before using on the cake.

Steps:

• For the filling:
• Bring the apples and water to cover to a boil in a medium saucepan.
• Reduce the heat and simmer until the apples are completely softened, about 10 minutes.
• Drain the apples and let cool until just warm, about 15 minutes.
• Puree the apples in a food processor until smooth.
• Transfer to a bowl and stir in the brown sugar, cinnamon, cloves, and allspice. (The filling can be refrigerated for up to 2 days.).
• For the layers:
• Adjust two oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees.
• Coat 2 baking sheets with cooking spray.
• Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
• Whisk the buttermilk, eggs, and vanilla in a large measuring cup.
• With an electric mixer at medium-high speed, beat the butter and granulated sugar in a large bowl until fluffy, about 2 minutes, scraping down the bowl as necessary.
• Add the flour mixture and buttermilk mixture alternately in two batches, beating after each addition and scraping down the bowl as needed until combined. (The dough will be thick.).
• Divide the dough into 8 equal portions.
• Working with 2 portions at a time, on a lightly floured surface, roll each out into a 10-inch circle about 1/4 inch thick.
• Using a 9-inch cake pan as a template, trim away the excess dough to form 2 perfectly round 9-inch disks.
• Transfer the disks to the prepared baking sheets and bake until golden brown, 10 to 12 minutes, rotating and switching the baking sheets halfway through the baking time.
• Transfer the disks to a rack and cool completely, at least 1 hour.
• Repeat with the remaining dough. (The layers can be wrapped tightly in plastic and stored at room temperature for up to 2 days.).
• To assemble the cake:
• Place one layer on a serving plate and spread with 1 cup filling.
• Repeat 6 times.
• Top with the final layer, wrap tightly in plastic, and refrigerate until the layers soften, at least 24 hours or up to 2 days.
• Dust with confectioners' sugar and serve. (The fully assembled cake can be refrigerated for up to 2 days.).
• Be sure to let the cake sit at least 24 hours, as the moisture from the filling transforms the texture of the cookie-like layers into a tender apple-flavored cake.

Steps:

• Preheat Oven to 350'.
• In a medium bowl, combine flour and baking soda.
• In another bowl, whisk together brown sugar, water, oil, vanilla and banana.
• Stir Into dry ingredients, just until moistened.
• Transfer to a greased and floured 8x8 inches square pan.
• Bake at 350' for 30-35 minutes or until toothpick inserted comes out clean.
• Cool on a wire rack.
• Dust with confectioners sugar before serving.

Steps:

• For cake:.
• Beat 1/2 cup butter at medium speed with an electric mixer until creamy;gradually add sugar, beating, beating well. Add egg; beat until blended.
• Combine flour, baking powder, soda, and salt; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed after each addition until blended. Stir in vanilla.
• Divide dough into 6 equal portions; pat 3 portions into three lightly greased 9 inch round cake pans. Prick dough several times with a fork. (Cover remaining dough and set aside while first layers bake.)Bake at 400 for 10 minutes or until lightly browned. Carefully remove layers to a wire rack; cool completely. Repeat procedure with remaining 3 portions of dough.
• Stack cake, spreading 1/4 cup melted butter and Dried Apple Filling between each layer. Cover and chill 8 hours or overnight before serving. Sprinkle cake with powdered sugar before serving, if desired.
• Dried Apple Filling:.
• Combine apples and water in a large saucepan. Bring to a boil;cover, reduce heat, and simmer 35 minutes or until apples are tender. Add sugar and spices; stir well. Remove from heat. Let stand at least 10 minutes or until liquid is absorbed.