Banana-Pecan Spice Cake

"From Woman's World Magazine 12/7/04. Pecans and chocolate chips add a flavorful twist to this traditional banana spice cake."
 
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photo by katew photo by katew
photo by katew
Ready In:
3hrs
Ingredients:
9
Serves:
16
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ingredients

  • 12 cup finely chopped pecans
  • 1 (18 1/4 ounce) package spice cake mix
  • 13 cup canola oil
  • 1 13 cups water
  • 3 eggs
  • 1 large ripe banana, mashed, about 3/4 cup
  • 1 cup mini chocolate chip
  • 3 (16 ounce) cans vanilla frosting
  • chocolate dipped pecans (optional)
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directions

  • Preheat oven to 350 degrees.
  • Coat two 9-inch round cake pans with cooking spray.
  • Spread pecans over ungreased baking sheet. Bake 3-4 minutes until lightly browned. Cool.
  • At low speed beat cake mix, oil, water, eggs and banana 30 seconds. Increase speed to medium; beat 2 minutes. Stir in pecans and chocolate chips.
  • Divide batter between pans. Bake 30-35 minutes or until toothpick inserted into centers comes out clean. Cool on racks 20 minutes. Remove from pans; cool completely on racks.
  • Transfer 1 cup frosting to pastry bag fitted with star tip. Place 1 cake layer on serving plate; spread with 1 cup frosting. Top with remaining cake layer. Spread cake with remaining frosting. Pipe rosettes onto cake. Garnish with pecans, if desired.

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Reviews

  1. Delicious and easy to do and a great use of sad, black bananas. I frosted half but it really is not needed as the choc chips make it sweet enough. I did this in a lamington tray so it was quicker to bake than if done in a standard cake tin.
     
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RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
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