Categories: Cakes - Frosting - Icing
Ingredients
- 1 pkg. (18 1/2 oz.) spice or butter-pecan cake mix3/4 cup sugar
- 3 Tbsp. cornstarch
- 1/4 tsp. salt
- 3/4 cup water
- 2 tsp. grated lemon rind
- 1 Tbsp. butter or margarine
- 1/3 cup lemon juice
- Yellow food coloring
- 4 medium bananas
- lemon juice
- 1 container (9 oz.) Cool Whip, thawed
Directions
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Prepare cake mix according to directions, using either two 8 or 9-inch layer-cake pans; cool.
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Meanwhile, prepare lemon filling:
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In small saucepan, combine sugar, cornstarch, salt. Gradually add water. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
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Remove from heat, stir in lemon rind, butter and lemon juice. If desired, add few drops yellow food coloring. Cover, refrigerate until cold.
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To assemble cake: Place one layer upside down on plate; spread with two-thirds of filling. Slice 3 bananas; sprinkle with lemon juice; place on filling. Spread 1 cup whipped topping over all; cover with second layer.
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Spoon filling on center top of cake in a 3-incj circle. Spread remaining topping around lemon filling. Decorate with last bananas, cut in 1/2-inch slices and sprinkled with lemon juice.