Saturday, November 24, 2012

Banana Toffee Cake

1 yellow cake mix
1/3 cup water
1/2 cup vegetable oil
3 eggs
1 tsp. almond extract
3 med. bananas, mashed (about 1 1/4 cups)
1 pkg toffee chips
cream cheese icing

Preheat oven to 350 degrees.  In a large bowl beat together cake mix, water, oil, eggs and almond extract on low speed for about 30 seconds.  Continue to beat for another 2 minutes on med.  Beat in bananas until smooth.  Take out 1/4 cup of the toffee chips and set aside.  Stir remaining chips into batter.  Pour into 9 x 13 baking pan sprayed with non-stick spray.  Bake 35-40 minutes or until cake springs back or toothpick inserted in center comes out clean.  After taking cake out of oven spoon 6-8 teaspoons of icing over cake.  Allow to sit for 3-4 minutes.  With a knife smooth over cake.  Sprinkle with remaining toffee chips.  Also, the bananas add just enough flavor that the cake doesn't end up tasting like a box cake.

Comments:  I had 3 bananas that needed to be used so I started thumbing through some of my older cookbooks. I found this recipe in a 1996 cookbooklet from Betty Crocker.  The only changes made was the addition of the cream cheese icing and sprinkling the toffee chips on the icing.  I also found that you can take a can of store bought icing, spoon a small amount onto a hot cake and give it a glaze.  If the cake has cooled off enough that it won't melt, put it into a still warm oven.  This makes the perfect glaze for any cake.
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