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BANANA SPLIT TORTE

Torte:

Chocolate cookie crumbs Half of 1 lb. pkg. Oreos, crushed
Margarine 20 tablespoons (divided in half)
Powered sugar 3 cups + 3 tablespoons
Eggs 2 large or 3 medium
Crushed pineapple 1 cup
Bananas 3 medium
Whipped cream or whipped topping 1 quart
Pecan pieces 3/4 cup
Maraschino cherries, halves 1/4 cup
Fudge sauce (recipe below or use ready made) 1/4 cup
   

Mix cookie crumbs and half of margarine. Press in bottom of 13" x 9" cake pan. Set aside. Whip second half of margarine with wire whisk until smooth. Add sugar and eggs. Whip until fluffy (about 25 minutes). Spread whipped mixture on the crumbs. Cool to 40 degrees Fahrenheit within 4 hours. Keep refrigerated overnight until ready to complete preparation. Refrigerate pineapple overnight.

The day of service, drain pineapple thoroughly. Spread in pan. Slice bananas. Spread in pan. Spread stiffly whipped topping over bananas, forming peaks. Cool fudge sauce to about 45 degrees Fahrenheit. Drizzle fudge sauce on top of dessert. Top with pecans and cherries. Refrigerate several hours to let set. Yields 20 servings. Maintain a temperature of 40 degrees Fahrenheit throughout serving period.

  

Fudge sauce:

Chocolate squares (unsweetened)  1/2 ounce
Margarine  2 1/4 teaspoons
White Karo syrup 1 1/8 teaspoons
Powered sugar 3 tablespoons
Evaporated milk, canned 2 1/4 teaspoons
Salt  Dash (to taste)
Vanilla extract 1/8 teaspoon
   
Melt chocolate and margarine in steam kettle. Stir in Karo syrup. Add sugar and stir until smooth; do not let burn on sides of kettle. You must stir until all lumps are gone. Add milk, salt and vanilla. The sauce can be whipped in mixing bowl on medium speed. Whip until lumps are gone, and it turns glossy. To serve hot: serve from a soup tureen. To reheat: heat covered with plastic wrap in the steamer. To serve cold: cool to 45 degrees Fahrenheit before drizzling on desired dessert. Dilute with hot water or milk if a thinner sauce is desired.

         

GYPSY COFFEECAKE

Margarine 2 sticks + 2 tablespoons
Sugar    2 1/4 cups
Eggs  4 large
Flour   3 cups
Baking powder 3/4 teaspoon
Baking soda 3/4 teaspoon
Nutmeg 1 1/8 teaspoons
Ground cinnamon 1 1/2 teaspoons
Cocoa 3 1/3 tablespoons
Buttermilk 1 cup + 2 tablespoons
Vanilla extract 1 1/2 teaspoons
Lemon extract  1 1/2 teaspoons
Pecan pieces 6 tablespoons
   
Cream margarine and sugar together and add eggs. Sift together dry ingredients and add to creamed mixture. Add buttermilk, vanilla extract and lemon extract. Pour into 13" x 9" cake pan. Top coffeecake with pecans. Bake at 350 degrees for 40 minutes or until done. Yields 20 servings.