2 lg. eggs
1/4 tsp. baking powder
3/4 tsp. baking soda
3 ripe bananas, mashed
Cool Whip
1 1/2 c. sugar
2 c. flour
1 tsp. salt
1/4 c. buttermilk (or milk plus vinegar)
1/2 c. nuts, chopped
Grease and flour 9 x 13 inch pan.
Cream shortening and sugar until fluffy. Beat in eggs thoroughly.
Mix together flour, baking powder, baking soda and salt.
Alternate adding flour mixture and buttermilk, bananas and nuts.
Mix well.
Bake at 350 degrees for 35 to 45 minutes.
Top with Cool Whip and
refrigerate.
If making a layer cake bake 25 to 30 minutes and put Cool Whip and sliced bananas between layers.
155262
BETTY'S
DATE
NUT
CAKE
1 qt. pecans (4 c.)
4 whole eggs
1 c. allpurpose flour
1 c. sugar
2 tsp. vanilla
16 oz. cut up dates
1/4 tsp. salt
2 tsp. baking soda
Beat eggs, sugar and vanilla together; set aside.
Sift flour, baking powder
and salt over nuts and dates in large bowl.
Add other ingredients.
Mix well. Grease tube pan (cut wax paper to fit bottom of tube pan.)
Bake at 350 degrees until edges pull away from side (40 to 45 minutes).
155263
APPLE NUT
CAKE
Blend together: 1 c. oil
2 c. sugar
2 eggs
2 1/2 c. selfrising flour (a little at a time)
3 c. apples, finely chopped
1 tsp. vanilla
1 tsp. cinnamon
Nuts
Bake at 350 degrees for 55 minutes in oiled, floured Bundt pan.
155264
APPLE
CAKE
1 1/2 c. vegetable oil
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