Mom's Banana Cake Recipe
**cake**
1/3 c butter
3/4 c sugar (c&h)
1 T sugar (c&h)
1/2 t baking powder (round)
1/2 t soda
1/2 t salt
2/3 c bananas,mashed
2 1/2 tablespoons buttermilk
2 1/2 tablespoons buttermilk
1 whole egg
1/3 cup nuts -- chopped
**frosting**
1 1/2 tablespoons all-purpose flour -- unsifted
1/3 teaspoon salt
2/3 cup milk
1/2 cup butter
2/3 cup sugar (c&h)
2/3 teaspoon pure vanilla extract
1/2 cup nuts -- chopped
Preheat oven to 350 and grease 8" glass pan. In bowl, cream butter and
sugar. Stir in flour, baking powder, soda, and salt. Add bananas and
buttermilk. Beat for 2 minutes, then add second buttermilk and egg.
Beat thoroughly. Stir in nuts. Bake pan in 350 for 40 to 45 minutes.
Let cool and make frosting.
Combine flour and salt with milk. Cook over low heat, stirring
constantly, until thick and smooth; cool. Cream butter and sugar; add
cooled milk mixture. Beat until light and fluffy. Blend in vanilla.
Spread on cake. Top with chopped nuts.
Wisconsin State Fair
Mom's Raspberry Creme Brownies
1/2 c butter
1 c sugar
4 ea eggs
16 oz chocolate syrup
1 t vanilla
1 c flour
1/2 t salt
**layer 2**
1/2 c butter,soft
2 c powdered sugar
1 t raspberry extract
2 dr red food coloring
2 T milk
**layer 3**
1/2 c butter
6 oz semisweet chocolate chips
In a mixing bowl, cream butter and sugar. Add eggs, one at a time.
Beat well after each time. Beat in chocolate syrup and vanilla. Add
flour and salt. Blend. Pour into a greased and floured 15" x 10"
baking pan. Bake at 350 for 20 to 25 minutes. Cool for 10 minutes.
Refrigerate 10 minutes.
Layer 2: Mix all. Beat smooth. Spread over first layer. Refrigerate
30 mintues.
Layer 3: Melt butter and chips together. Smooth over second layer.
Refrigerate 30 minutes. Cut into bars when cool.
Yield: 2-3 dozen brownies.
Wisconsin State Fair
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