| JAMAICAN BANANA CAKE WITH BROILED TOPPING |
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Preparation time: about 30 minutes Baking time: 40 to 45 minutes Broiling time: 2 to 3 minutes One 13 x 9-inch Cake 2/3 cup Butter Flavor Crisco or 2/3 Butter Flavor Crisco stick 1 -1/4 cups granulated sugar 1 teaspoon vanilla 2 eggs 1 cup milk 1 cup mashed bananas (about 2 medium) 2-1/4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup chopped walnuts (optional) Topping 3/4 cup firmly packed brown sugar 1 cup flake coconut 1/3 cup Butter Flavor CRISCO all-vegetable shortening or 1/3 Butter Flavor CRISCO Stick 2 tablespoons milk 1/3 cup chopped walnuts Heat oven to 350ºF. Grease and flour 13 x 9 x 2-inch pan. For cake, cream Butter Flavor Crisco Shortening, granulated sugar, vanilla and eggs in large bowl until creamy and slightly fluffy. Add milk, bananas, flour, baking powder, baking soda and salt. Beat at low speed of electric mixer until blended, scraping bowl constantly. Beat at medium speed 3 minutes, scraping bowl occasionally. Stir in nuts, if used. Pour into pan. Bake at 350ºF for 40 to 45 minutes, or until golden brown and wooden pick inserted in center comes out clean. Cool 5 minutes. For topping, set oven to broil. Combine Butter Flavor Crisco Shortening, brown sugar and milk in small saucepan. Cook on medium heat, stirring constantly about 2 minutes, or until shortening melts. Stir in coconut and nuts. Spread over warm cake. Broil 4 inches from heat 2 to 3 minutes, or until golden brown, watching carefully. Cool completely. |
