Recipe: Banana Cake with Quick Caramel Frosting (using cake mix)

BANANA CAKE WITH QUICK CARAMEL FROSTING

"Even the purists admit this cake is so good, it's hard to believe it was made with a mix. That may have a lot to do with the frosting, which is a winner. The frosting must be spread while it is still warm or it will harden, so don't make it until the cake has cooled enough to frost."

1 (18.25 ounce) package plain yellow cake mix
1/2 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
2 medium ripe bananas, peeled and mashed (about 1 cup)
1 cup water
1/2 cup vegetable oil
3 large eggs
2 teaspoons creme de banana liqueur (optional)
Quick Caramel Frosting (recipe follows)
1 cup chopped pecans, toasted*

Adjust the oven rack to the middle position and preheat the oven to 350 degrees F. Lightly grease two 9-inch round cake pans with the vegetable shortening and coat with flour, shaking out any excess.

In a large bowl, combine the cake mix, brown sugar and cinnamon. Add the mashed bananas, water, oil, eggs and liqueur, if using, and mix with an electric mixer on low speed for 1 minute. Scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until thoroughly combined, about 2 minutes.

Divide the batter evenly between the prepared pans, smoothing the tops with a rubber spatula.

Bake the layers in the preheated oven for 30 to 32 minutes, until lightly browned and a toothpick inserted in the center of each layer comes out clean. Transfer the pans to a wire rack to cool for 10 minutes. Run a knife around the edge of each pan. Invert the cakes onto a rack, then invert them again onto another rack so that the cakes are right-side up. Set aside to cool completely, about 30 minutes.

TO FROST:
Place 1 cooled layer, right-side up, on a serving platter. Spread the top with about 1/3 of the warm frosting and smooth the top, working quickly so the frosting doesn't set. Place the second layer, right-side up, on top of the frosted layer. Spread the sides and top of the cake with the remaining frosting, working quickly, with clean, smooth strokes. While the frosting is still warm, sprinkle the toasted pecans over the top of the cake so that they cling to the frosting. Let the cake cool for at least 1 hour for easier slicing. (May cover and store at room temperature for up to 1 week, or wrap in foil and freeze for up to 6 months.)

*TO TOAST NUTS:
Spread them on a baking sheet and place them in a 350-degree oven, shaking the pan occasionally, for 8 to 10 minutes. Watch carefully because nuts will burn quickly.

QUICK CARAMEL FROSTING
Makes about 3 cups

8 tablespoons (1 stick) butter
1/2 cup firmly packed light brown sugar
1/2 cup firmly packed dark brown sugar
1/4 cup whole milk
2 cups confectioners' sugar, sifted
1 teaspoon vanilla extract

In a medium saucepan over medium heat, combine the butter, light and dark brown sugars and cook, stirring occasionally, until the mixture comes to a boil, about 2 minutes. Add the milk and cook, stirring constantly, until the mixture returns to a boil. Immediately remove the pan from the heat. Add the confectioners' sugar and vanilla and stir until the frosting is thick and smooth.

Use immediately while the frosting is warm or it will harden. To reheat, return the pan to low heat and stir until the frosting softens.

Servings: 16
Source: The Cake Mix Doctor by Anne Byrn