Ingredients
- 2 food coloring (yellow)
- 1 green food coloring
- 1 ice cream cone
- 6 cups confectioners sugar
- 3/4 cup butter
- 3/4 cup shortening
- 1/2 cup cream (light)
- 1/2 cup sugar
- 1/2 cup pecans (chopped)
- 3 tablespoons milk more
- 2 tablespoons butter
- 2 tablespoons flour
- 2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 packages banana cake mix
Prepare the cakes according to directions' bake in TWO 12 cup fluted tub pan.
FILLING: Melt butter in a sauce pan. Stir in flour to forma smooth paste. Gradually add cream and sugar, stirring constantly until thick. Boil 1 minute; remove from heat. Stir in the vanilla and salt. Fold in pecans; cool. Cut thin slice off bottom of each cake,. Spread one cake bottom with filling; put cakes together with bottoms together. set aside.
FROSTING: In a mixing bowl, cream butter and shortening. Beat in sugar and vanilla. Add milk until desired consistency is reached. Combine red and yellow food coloring to make orange; tint about 3/4's of the frosting orange. Tint remaining frosting green.
ASSEMBLY: Place a small glass upside down in the center of the cake to support the "stem". Put a dollop of frosting on the glass and top with an ice cream cone or banana. Cut the cone or banana to the correct length; frost with green frosting. Frost cake with orange frosting.
NOTE: I wish I could copy the picture for you...it is adorable.
SOURCE: TASTE OF HOME Magazine; October/November 1994 issue;
