Wednesday, October 6, 2010

Chickadee Cake w/ Cream Cheese Frosting

Chickadee Cake

3 cups flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
3 eggs, beaten
1 cup oil
1 stick butter/margarine, melted
1 ½ teaspoon vanilla
1-8 ounce can crushed pineapple, undrained
2 cups chopped bananas
1 ½ cups chopped walnuts/pecans (optional)

In large bowl combine flour, sugar, salt, baking soda and cinnamon. Add eggs, oil, and butter. Blend until dry ingredients are moistened, but don’t beat. Stir pineapple, bananas, and 1 cup of nuts in. Pour batter into 2 (8” or 9”) round cake pans. Bake at 350 for 30-35 minutes. Cool in pan 10 minutes then remove from pan and cool completely. Frost and sprinkle with remaining nuts.
(Note: can be made in 9X13 pan. Bake at 350 for 50-60 minutes.)

Cream Cheese Frosting
1-8 ounce package cream cheese, softened
1 stick butter/margarine, softened
1 pound powdered sugar, sifted
1 teaspoon vanilla
1 cup chopped pecans (optional)

Cream together cream cheese and butter beating until smooth. Add powdered sugar and vanilla and beat until light and fluffy. Stir in pecans and spread on cool cake layers.

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