古崇賢的学报

I cook. I share recipes. Often i share them over in the community Eating_Without_, as i did with today's recipe for stewed brussels sprouts à la hongroise.

Posted by my friend KJE elseweb, verbatim:

From The Magnolia Bakery Cook Book

Ingredients:

3 cups all-purpose flour
1 tsp. cinnamon
1 tsp. soda
1 tsp. salt
1-1/4 cups vegetable oil
2 cups sugar
3 large eggs, room temperature
1-1/2 tsp. vanilla
2 cups mashed bananas
1 8 oz ca of pineapple, drained (appr 1 cup crushed pineapple)
1/2 cup chopped pecans


Preheat oven to 325ºF.
Grease and flour two 9" pans. Line bottoms with waxed paper.

In a medium bowl, sift together the dry ingredients (flour, cinnamon, soda, salt) and set aside.

In a large bowl, on medium mixer speed, beat the oil and sugar until smooth, about 3 minutes. Add eggs, one at a time, beating until light, each about 1-2 minutes. Add vanilla, bananas, and pineapple ad mix to combine. Add dry ingredients 1/3 at a time and mix until combined. Stir in pecans.

Pour into pans and bake 40-50 minutes until a toothpick inserted into the center comes out clean. Let cool 10 minutes and remove from pans to cool on wire racks completely.

Frost with Cream Cheese Icing and garnish with coarsely chopped pecans or halves.


Cream Cheese Icing

2-8 oz. packages cream cheese, softened slightly
1/2 cup unsalted butter, softened softly
1-1/2 tsp. vanilla
5 cups confectioners' sugar

In a medium size bowl, on the medium speed of a mixer, beat the cream cheese and butter until smooth, about 3 minutes. Add the vanilla extract. Gradually add the sugar and beat until well incorporated.

of this recipe, but with sour cream in place of the cream?