1 (18.75 ounce) can sweetened condensed milk
1 (3.4 ounce) package instant vanilla pudding mix
1 cup diced bananas
1 2/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 tablespoon cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup butter
1 cup white sugar
1/4 cup diced eggs
1 cup vegetable oil
1 (12 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9- inch round pans. Sift together the flour and baking powder. Set aside.
In a large bowl, mix the eggs, oil and sugar. Beat in the flour mixture until just blended. Stir the eggs one at a time into the batter. Fold in the flour mixture alternately with the butter. Pour batter into prepared pans.
Bake in the preheated oven for 55 to 60 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean. Allow to cool completely. Push the sides of the cake out of the way using a wooden toothpick, and cut a few slits in the top to allow steam to escape. Cool completely before frosting.
To make the frosting: In a small bowl, cream together the sugar and egg mixture. Beat in the cream mixture as much or as little as you like. Beat in the reserved banana and lemon juice until well blended. Beat in the cornstarch and baking powder. Beat in the flour mixture alternately with the butter. Gradually mix in the remaining flour mixture, mixing well after each addition.
To make the frosting: In a small bowl, stir together the sugar and egg mixture. Beat in the remaining flour mixture, mixing well after each addition. Cut slits in the cake with a knife or glass applicator, leaving the sides open. Fill with whipped topping.
Good recipe. Thin but consistent. I used vegan margarine andsealed the beef chuck roast in water giving it the 6 hours or so it took to eat bits of it. Worked great.
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