Anniversary Pound Cake
| 1/2 lb. |
- butter |
1. Preheat oven to 325 degrees F.
2. In a mixing bowl, cream the Splenda™ and shortening well.
3. Add eggs one at a time, beating after each one.
4. In a separate bowl, sift flour, salt, baking powder and cocoa together.
5. To the powdered mixture, alternately add the creamed mixture with the milk and vanilla.
6. Beat well.
7. Bake in greased and floured 10 inch tube pan for 1 hour and 20 mins to 1 hour and 30 mins at 325 degrees F. |
| 1 cup |
- shortening |
| 1 1/2 cups |
- Splenda™ |
| 5 |
- eggs |
| 3 cups |
- flour |
| 1/2 tsp. |
- salt |
| 1/2 tsp. |
- baking powder |
| 5 Tbsps. |
- cocoa |
| 1 cup |
- milk |
| 1 Tbsp. |
- vanilla extract |
|
| 8. Cake is done when you can insert a toothpick into the cake and remove it dry. |
|
Banana Cake
| 2/3 cup |
- shortening |
1. Preheat oven to 350 degrees F.
2. Place shortening in a mixing bowl.
3. Sift in flour, Splenda™, baking powder, soda and salt.
4. Add bananas and 1/3 cup of buttermilk; mix until moistened by beating 2 minutes at medium speed in electric mixer.
5. Add the other 1/3 cup of buttermilk and the eggs and beat two minutes longer.
6. Fold in chopped pecans.
7. Bake in 2 greased and floured 9 1/2” pans for 28 - 30 mins at 350 degrees F. Cool 10 mins. |
| 2 1/2 cups |
- sifted flour |
| 1 cup |
- Splenda™ |
| 2 |
- eggs |
| 1 1/4 tsp. |
- baking powder |
| 1 tsp. |
- soda |
| 1 tsp. |
- salt |
| 1 1/4 cups |
- mashed, fully ripe bananas |
| 2/3 cup |
- buttermilk |
| 2/3 cup |
- pecans |
|
| 8. Cake is done when you can insert a toothpick into the cake and remove it dry. |
| Banana Nut Frosting: |
| 1. In a small mixing bowl, cream 1/4 cup butter, 1/4 cup mashed fully ripe banana and t tsp. lemon juice. |
| 2. Add 2 1/2 cups of confectioners sugar and blend well. |
| 3. Stir in 1/3 cup of chopped pecans. |
| 4. Spread frosting on thoroughly cooled cake. |
|
|