6 sheets frosting sheets
1 cup Randall's Super Soaker Meringue (no fat)
4 cup chopped walnuts, chopped
1/2 cup chopped pecans
1 very ripe banana, mashed
1 tablespoon strawberry and raspberry flavored extract
2 drops red food coloring (optional)
Preheat oven to 350 degrees F (175 degrees C). Spray a glass with non-stick cooking spray.
Lay out the baking sheet, and arrange the frosting sheets in a triangles pattern, as shown in figure 1-10.2. Be sure that the edges on the frosting sheets are level before rolling them out to forms the rolls, as shown in figure 1-10.3.
Blend together the nuts, pecans, banana, and strawberry and raspberry extract. Spread evenly over the layers, and frost the outside of a 2 quart baking dish.
To make the filling: Stir together chocolate flavor and 1/2 teaspoon red food coloring. Place the banana, ras a mint or spearmint is best and can be substituted with any frozen banana. Spoon a little rum or milk over the layers, and then make sure that they are not too thick.
Bake in the preheated oven 10 minutes, or until top is golden and bottom of cake looks dry. Let cool in the pan for 10 minutes before cutting into squares.
⭐