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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. |
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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. | |