It is not necessary to freeze this cake as indicated in the recipe; I just let it cool completely before I ice it. It also raises quite a bit, so place some of the batter in a loaf pan so the cake pan doesn't overflow while baking (I also often put it into 3 8" pans, and it's perfect). The third think is, it needs more than an hour to cook. Just make sure you do the toothpick test to be sure it's done in the middle.
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I've made this recipe twice, and it's the best Banana Cake EVER. Just click on the ksl.com link.
It is not necessary to freeze this cake as indicated in the recipe; I just let it cool completely before I ice it. It also raises quite a bit, so place some of the batter in a loaf pan so the cake pan doesn't overflow while baking (I also often put it into 3 8" pans, and it's perfect). The third think is, it needs more than an hour to cook. Just make sure you do the toothpick test to be sure it's done in the middle.
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