![]() Freeze for 2-4 hours or until ready to serve.Drizzle around the edges of the cake with remaining caramel sauce and sprinkle with remaining pecans. To finish off, place bananas in a mound atop the cake.Then add second layer of cake, top with ice cream and sprinkle with pecans. Return both ice-cream-topped cake and ice cream carton to freezer for 30 minutes.Sprinkle with toasted pecans and drizzle with reserved caramel sauce. Top with half the ice cream, making sure to leave at least 1/4 inch of space around the edge of the cake (to allow for melting and settling). To assemble, place one cake layer onto a cake plate. ![]() Refrigerate until ready to place atop the cake. Then add half of the caramel sauce mixture, stir until bubbling, remove from heat and set aside to cool for 15 minutes. Once the butter begins to bubble slightly, add sliced bananas. In a large skillet over medium-high heat, melt 2 tbs.Reserve remaining caramel sauce for drizzling the cake later. Add 1/2 teaspoons cinnamon and whisk until fully incorporated. Pour caramel ice cream topping into a small bowl.Toast chopped pecans on a baking sheet in the oven for 8-10 minutes or until fragrant and lightly browned.Then place cakes in the freezer until ready to assemble. Pour batter evenly into pans and bake for 22-25 minutes or until a toothpick inserted into the center of each cake comes out clean. In a medium mixing bowl, mix together cake mix, water, 1/2 cup softened butter and eggs at low speed.Preheat oven to 350☏ Spray two 8-inch round cake tins with cooking oil.
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