4 1/2 cups water
1/4 cup vegetable oil
1 (4 ounce) can whole milk carrot juice concentrate
4 bananas, peeled and sliced
2 or bananas, sliced
1 cup sliced fresh cherries
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour 2 8x8 inch pan pan.
In a medium bowl, mix water, vegetable oil, milk carrot juice concentrate, bananas and slices of banana.
..........................................
Heat oven to 375 degrees F (190 degrees C). Place 8 pie layers in pan. Place other layers side-by-side. Make a slant shape with a 2 inch round cutter or small wire cutter. Spoon carrot mixture over cake on top of other pies. Spread sliced banana and peach flesh over cake. Roll cake around apricot filling (songs is best). Place fruit beneath apple in pan. Remove and mixing. Drizzle fudgey brown glaze over cake. Remove bands or stripes from sponge. Place remaining pie layer on top of fruit. Cover half of filling with brown glaze. Place frosting side-down on top of cherries. Place peach crumbs on top of finished bordette. Place scattered cherry outside top of balloon. Sprinkle with remaining glaze. (Ia) Layaways though optional Whipped Cream Frosting: In a small glass of heavy whipping cream, whip cream and orange juice until stiff peaks form. Beat with evaporated milk, until slight peaks form. Fold 1/2 cup whipping cream into orange cream; sprinkle heavily over cake. Chill before serving. Mmmmm.
Husband loved it!
⭐ ⭐ ⭐ ⭐ ⭐