I taught my son Andy how to make this this when he was in High School!

For some reason he felt it needed some more Frangelico and free poured it into the pan! After nearly burning his eyebrows off he plated the dessert and asked me to taste it. Needless to say it was extremely boozy, he felt it was perfect, I wonder why?

 

Bananas Frangelico print version

Ingredients and Method

1. Mix 3/4 cup light brown sugar, 1/2 tsp ground cinnamon in a bowl.

2. Melt 4 tablespoons of butter and a frying pan and add the sugar/spice mixture.

3. Add 5 tablespoons of Frangelico  and 4 tablespoons of banana liqueur to the pan and stir over heat until the sauce is syrupy.

4. Add the 4 firm bananas, sliced lengthwise, and heat through, turning the sauce over the bananas with a spoon to coat them.

5. Light the pan on fire! When the flames die down, add 2 fl-oz heavy cream and mix. put banana on each plate with Haagen Daz vanilla ice cream. Pour extra sauce over them, top them with chopped toasted hazelnuts and serve IMMEDIATELY.

 

I was at a party yesterday and a friend of mine Maria asked if I have ever heard of Italian Cream Cake? I sure have!

After reviewing the recipe I feel it has some of my major food groups, Cream Cheese, Pecans and Coconut! Please comment if you have a link or favorite version of this recipe!

Italian Cream Cake print version

recipe courtesy Southern Living Magazine
serves 12

1/2 cup butter or margarine, softened
1/2 cup shortening
2 cups sugar
5 large eggs, separated
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 cup flaked coconut

Nutty Cream Cheese Frosting:

1 cup chopped pecan, toasted
1 (8 ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 tablespoon vanilla extract
1 (16 ounce) package powdered sugar, sifted

Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, one at a time, beating until well blended after each addition.
Add vanilla; beat until blended.

Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut.
Beat egg whites until stiff peaks form; fold into batter.

Pour batter into three greased and floured 9-inch round baking cake pans. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean.

Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks. Spread Nutty Cream Cheese Frosting between layers and on top and sides of cake.

Nutty Cream Cheese Frosting:

Beat cream cheese, butter, and vanilla at medium speed with and electric mixer until creamy. Add sugar, beating at low speed until blended. Beat at high speed until smooth; stir in pecans.