Recipes 2-24-26

Banana Cake

1 box Duncan Hines French vanilla cake mix

3 eggs

1 1/2 cup milk

1/3 cup oil

1 box banana instant pudding mix

1 teaspoon banana extract

2 or 3 fresh bananas (sliced and placed on baked layers)

Mix according to directions and bake at 325 degrees for 30 minutes. Remove from oven and cool.

Icing: 8 oz. cream cheese, softened

1/2 cup butter

1 teaspoon vanilla extract

1 box confectioners sugar

1/2 cup chopped pecans

Mix all ingredients. Ice cooled cake.

 

Chocolate Cherry Bars

1 3/4 cup all purpose flour

1 cup sugar

1/4 cup baking cocoa

1 cup butter or margarine

1 egg, lightly beaten

1 teaspoon almond extract

1 can (21oz.) cherry pie filling

2 cups semi-sweet chocolate chips

1 cup chopped almonds

Combine flour, sugar and cocoa. Cut in butter until crumbly. Add egg and almond extract until blended; set aside 1 cup for topping. Press remaining crumb mixture into a greased 13x9 baking pan. Carefully top with pie filling. Combine chocolate chips, almonds and reserved crumb mixture; sprinkle over pie filling. Bake at 350 degrees for 35-40 minutes or until toothpick inserted near the center comes out clean. Cool; refrigerate for a least 2 hours before cutting. Yield 3 dozen.