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 Frosting Coca-C Recipe brought to you by Recipe Ideas
Categories: Banana; Cake; Dessert; Fruit
The History of Recipes
It is quite feasible to follow the history of recipes far back into ancient history, certainly as far as the early Egyptians, and potentially, even further back. In practice though, these, ancient records were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.
Interestingly, the oldest recipe found, according to experts are a few stone tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. Progressing into The time of the romans around 25BC a roman called Apicius compiled some scripts detailing recipes prepared by wealthy Romans. In his works, he tells us how the roman meals were split into hors d`oeuvre, main meal and desserts, something that is very familiar to us today. This early Roman chef describes how the Romans made use of many different herbs, including a few that will be familiar to modern cooks like thyme, mint and parsley. Moving on, there were a couple of cookery books dating from the fourteenth century - a recipe book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, these have no connection with the spicy food that appears on menues today, but instead descriptions of the types of food prepared by the cooks of the nobility of that time. Later, in the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from the East, including spices like coriander, basil and rosemary. The introduction of these new tastes prompted an explosion in cookery books, some of which are now in academic collections. Like it or not, the introduction of TV gave us TV cooks and the accompanying recipe books. Which brings us neatly up to date and the internet revolution, permitting everybody to search through thousands of recipes like those on this web site. |
We hope you enjoy this Colombian Fresh Banana Cake With Sea Foam Frosting Coca C recipe.
