Ingredients
1 pkg (18.5 oz) yellow
1 cake mix **
1/8 tsp baking soda
2 eggs
3/4 cup coca-cola
1 cup bananas, ripe and mashed
2 tsp lemon juice
1/3 cup nuts, finely chopped (opt)
SEA FOAM FROSTING
2 egg whites
1 1/2 cup (firmly packed) light
1 brown sugar
1/8 tsp cream of tartar *
1/3 cup coca-cola
1 tsp vanilla extract
1 dash salt
Directions
* Do not use a mix with pudding added or which requires oil.
* you may substitute 1 tablespoon corn syrup.
TO MAKE THE CAKE: In a large mixing bowl, combine the cake mix,
baking soda, and eggs. Measure the Coca-Cola, stir briskly until the
foaming stops; add to the batter. Blend ingredients just until
moistened, then beat at high speed of an electric mixer for 3
minutes, scraping the bowl often.
In a bowl, combine the mashed bananas with the lemon juice; add to the
batter. Add the chopped nuts to the batter and beat for 1 minute at
medium speed. Turn the batter into a well-greased, lightly floured,
13x9x2-inch pan.
Bake in a preheated, 350 degree F oven for about 40 minutes or until
the cake tests done. Cool on a rack for 15 minutes, remove cake from
pan and turn right-side up on a rack to finish cooling.
TO MAKE THE SEA FOAM FROSTING: In the top of a double boiler,
combine all the ingredients except the vanilla extract. Beat 1 minute
at high speed of an electric mixer. Place over boiling water (the
water should not touch the bottom of the top half of the double
boiler.). Beat on high speed about 7 minutes until the frosting forms
peaks when the mixer is raised.
Remove from boiling water (for the smoothest frosting, empty into a
large bowl). Add the vanilla extract and continue beating on high
speed until thick enough to spread, about 2 minutes. Spread on the
sides and top of the cold banana cake.
Recipe: "International Cooking with Coca-Cola", a give-away
pamphlet from The Coca-Cola Company, 1981
Servings: 1 servings
Colombian Fresh Banana Cake With Sea Foam Fro Recipe brought to you by Recipe Ideas
Categories: Banana; Cake; Dessert; Fruit
The History of Recipes
We can track the history of meal recipes way back into the distant past, in truth as far as pharonic Egypt, and possibly even further than that. However, sadly, these early cookbooks were just primitive pictorial instructions for food preparation.
Progressing into The time of the roman empire 25BC a man called Apicius assembled a collection of scripts which described recipes prepared by wealthy Romans. In his scrolls, he describes how the meals of wealthy Romans were split into appetizers, entrees and afters, something that is very familiar to us today. Aspicius also describes how the ancient Romans made use of many different herbs, including many that are still in use today like bay, mint and asafoetida. Later on in the 1400s, the Crusaders brought back many new foods and spices from Arab cuisine, such as coriander, parsley, and basil. These new herbs and spices led to a surge in manuscripts on cookery, some of which are now in academic collections. By the time we get to the 20th century, recipe books are increasing in popularity as a result of higher levels of literacy, people having more free time and having more disposable income. |
We hope you enjoy this Colombian Fresh Banana Cake With Sea Foam Fro recipe.
