Banana Butterfinger Cake
INGREDIENTS:
1 1/4 lb BUTTER PRINT SURE
1 1/2 LEMON FRESH
3 BANANAS FRESH
4 1/8 lb SUGAR; POWDER 2 LB
1 ts SALT TABLE 5LB
1 1/4 lb BUTTER PRINT SURE
1 1/2 LEMON FRESH
3 BANANAS FRESH
4 1/8 lb SUGAR; POWDER 2 LB
1 ts SALT TABLE 5LB
1. CREAM BUTTER OR MARGARINE IN MIXER BOWL AT MEDIUM SPEED 1 TO 3 MINUTES OR UNITL LIGHT AND FLUFFY.
2. SIFT TOGETHER POWDERED SUGAR AND SALT; ADD TO CREAMED BUTTER OR MARGARINE.
3. PEEL AND MASH BANANAS; ADD MASHED BANANAS AND LEMON JUICE.
4. SPREAD IMMEDIATELY ON COOLED CAKES. :
NOTE: 1. FOR SIX 9-INCH (2 LAYER) CAKES: SPREAD ABOUT 1 3/4 CUPS (1 LB) FROSTING ON EACH CAKE.
NOTE: 2. FOR 13 DOZEN CUPCAKES: SPREAD ABOUT 1 TBSP FROSTING ON EACH CUPCAKE.
Recipe Number: G03901
SERVING SIZE: 2 TABLESPO
2. SIFT TOGETHER POWDERED SUGAR AND SALT; ADD TO CREAMED BUTTER OR MARGARINE.
3. PEEL AND MASH BANANAS; ADD MASHED BANANAS AND LEMON JUICE.
4. SPREAD IMMEDIATELY ON COOLED CAKES. :
NOTE: 1. FOR SIX 9-INCH (2 LAYER) CAKES: SPREAD ABOUT 1 3/4 CUPS (1 LB) FROSTING ON EACH CAKE.
NOTE: 2. FOR 13 DOZEN CUPCAKES: SPREAD ABOUT 1 TBSP FROSTING ON EACH CUPCAKE.
Recipe Number: G03901
SERVING SIZE: 2 TABLESPO