1 1/4 cups all-purpose flour
3/4 cup unsalted butter
1 cup white sugar
1/4 teaspoon salt
1 cup fresh bakery or canned bananas, pitted and cubed
1 teaspoon vanilla extract
1 cup dry milk powder
3/4 cup rolled oats
3 egg whites
1/4 cup water
2 tablespoons hot water
1 teaspoon vanilla extract
1 teaspoon blue food coloring
1/2 teaspoon ground cinnamon
2 teaspoons ground nutmeg
1/2 cup golden raisins
1/2 teaspoon orange extract
4 tablespoons black walnuts
2 tablespoons butter, melted
1 cup white sugar
2 tablespoons butter, melted
2 tablespoons milk
1 teaspoon vanilla extract
1 tablespoon butter
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, combine flour, 3/4 cup of sugar, and salt. Stir flour mixture into sugar mixture until dry ingredients are combined. In a medium bowl, beat egg whites until soft peaks form. In a separate medium bowl, beat the milk, remaining 1/2 cup of milk, vanilla, and 1 tablespoon of sugar; stir well. Pour into prepared batter mixture.
Bake in preheated oven for 30 minutes, until a toothpick inserted comes out clean. (Don't worry, the dough is still warm.) Cool 10 minutes, then turn out onto wire rack and cool completely.
In a medium bowl, beat egg whites until stiff peaks form. Gradually beat in the remaining milk, 1/2 cup of milk, vanilla and remaining 1 tablespoon of sugar; continue to beat until light and fluffy. A small amount of the batter is left, pour over fruit and spread with 1 teaspoon of cake mix. Return baked cakes to oven tight week night, or until they have less than 30 minutes.
To make the frosting: In a small saucepan, combine 2 cups of rolled oats with 2 tablespoons melted butter or margarine. Heat milk or sugar or margarine in a small saucepan over medium heat, and bring to a boil. Stir until mixture thickens to pour. Add remaining 2 tablespoons milk or sugar, and cook until mixture thickens to pour.
Remove from the heat, and stir in vanilla and 3/4 cup of boiling milk; return warm to simmer. Let mixture cool completely. In a small bowl, mix egg yolk and white sugar. Gradually stir in cooled cooled cake mix, and pour into prepared pan. Chill 15 to 20 minutes, then remove to wire rack and cool completely. Frost as desired.