Ingredients
- 1
- box Betty Crocker™ SuperMoist™ white cake mix
- 1 1/4
- cups water
- 2
- tablespoons vegetable oil
- 3
- eggs
- 1
- cup mashed bananas (2 medium)
- 1
- can (14 oz) sweetened condensed milk (not evaporated)
- 1/2
- cup (from 14-oz can) coconut milk (not cream of coconut)
- 1/2
- cup whipping cream
- 1
- container Betty Crocker™ Whipped fluffy white frosting
- Banana slices and/or toasted coconut, if desired
Directions
- 1Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan.
- 2In large bowl, beat cake mix, water, oil, eggs and mashed bananas with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- 3Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- 4Poke top of cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. In large bowl, stir together condensed milk, coconut milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate at least 2 hours or overnight until mixture is absorbed into cake.
- 5Spread frosting over cake. Garnish each serving with banana slices and/or toasted coconut. Store loosely covered in refrigerator.
(http://www.bettycrocker.com/- )
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