Banana Pecan Torte
1 C butter or
margarine -- softened
2 1/2 C sugar
2 C mashed ripe bananas (about 4 medium)
2 tsp vanilla extract
3 1/2 C all-purpose flour
2 tsp baking soda
3/4 tsp salt
1/2 C buttermilk
1 C chopped pecans -- toasted.
1 pkg cream cheese -- (8 oz) softened
1/2 C butter or margarine -- softened
3 1/2 C confectioners' sugar
1 tsp vanilla extract
Toasted chopped pecans
In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating
well after each addition. Beat in bananas and vanilla. Combine dry ingredients;
add to creamed mixture alternately with buttermilk. Stir in Pecans.
Pour into three greased and floured 9-in. round cake pans. Bake at 350° for
30-35 minutes or until a toothpick inserted near the center comes out clean.
Cool in pans 10 minutes; remove to wire racks to cool completely.
For frosting, beat cream cheese, butter and sugar in a small mixing bowl. Add
vanilla. Spread between layers and on top of cake. Sprinkle with pecans.
Yield: 12-16 servings