KITCHENAID 400 - Manual (Page 32)

30
Topping
1 cup firmly packed
brown sugar
1 ⁄
2
cup butter or
margarine
1 ⁄
4
cup whipping cream
1 cup chopped
walnuts
Cake
1 1 ⁄
2
cups sugar
1 ⁄
2
cup butter or
margarine, softened
1 cup (2 medium)
mashed ripe banana
1 teaspoon vanilla
3 eggs
2 1 ⁄
2
cups all-purpose
flour
1 1 ⁄
4
teaspoons baking
powder
1 teaspoon baking
soda
1 ⁄
2
teaspoon salt
3 ⁄
4
cup buttermilk
Filling
1 ⁄
2
cup sugar
3 tablespoons all-
purpose flour
1 ⁄
4
teaspoon salt
1 cup low-fat milk
1 egg, beaten
1 teaspoon vanilla
1 tablespoons butter
or margarine
2 medium bananas,
thinly sliced
1 ⁄
2
cup whipping
cream, whipped
To make Topping, place brown sugar, butter, and
cream in small saucepan. Heat over low heat just
until butter melts, stirring constantly. Pour over
bottoms of three 8- or 9-inch round baking pans.
Sprinkle with walnuts.
To make Cake, place sugar and butter in mixer
bowl. Attach bowl and flat beater to mixer. Turn to
Speed 2 and mix about 30 seconds. Stop and
scrape bowl. Add banana and vanilla. Continuing
on Speed 2, mix about 30 seconds. Continuing on
Speed 2, add eggs, one at a time, mixing about
15 seconds after each addition. Stop and
scrape bowl.
Combine flour, baking powder, baking soda, and
salt in small bowl. Add half of flour mixture to
sugar mixture in mixer bowl. Turn to Speed 2 and
mix about 30 seconds. Add buttermilk and
remaining flour mixture. Gradually turn to Speed 6
and beat about 30 seconds. Spread batter evenly
over nut mixture in pans. Bake at 350°F for 25 to
30 minutes, or until toothpick inserted in center
comes out clean. Cool in pans about 3 minutes.
Remove from pans and cool completely on
wire racks.
Meanwhile, to make Filling, combine sugar, flour,
and salt in medium saucepan. Gradually stir in milk.
Heat to boiling over medium heat, stirring
constantly. Stir about
1 ⁄
4
cup hot mixture into beaten
egg in separate bowl. Pour egg mixture into
saucepan. Cook until mixture is bubbly, stirring
constantly. Remove from heat. Stir in vanilla and
butter. Cool slightly. Refrigerate 1 hour while cake
is cooling.
To assemble torte, place one cake layer, nut side up,
on large plate. Spread with half of Filling. Arrange
half of banana slices over Filling. Top with second
layer, nut side up. Spread with remaining Filling
and banana slices. Top with remaining cake layer,
nut side up. Top torte with whipped cream. Store
in refrigerator.
Yield: 16 to 20 servings.
Per serving: About 451 cal, 7 g pro, 65 g carb,
19 g fat, 58 mg chol, 384 mg sod.
Caramel Walnut Banana Torte