Ingredients
| 2 pkg. (1-1/8 lb. each) | banana cake mix |
Filling
| 2 tbsp. | butter or | | margarine | | 2 tbsp. | all-purpose flour | | 1/2 cup | light cream | | 1/2 cup | sugar | | 1/2 tsp. | salt | | 1 tsp. | vanilla extract | | 1/2 cup | chopped pecans |
Frosting
| 3/4 cup | butter or | | margarine | | 3/4 cup | shortening | | 6 cups | confectioners' sugar | | 1 tsp. | vanilla extract | | 3 tbsp. | milk, more or | | less as needed | | Red food coloring | | Yellow food coloring | | Green food coloring | | Ice cream cone or | | banana |
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Instructions
Prepare the cakes according to directions' bake in two 12 cup fluted tubepans.
Filling:
Melt butter in a sauce pan. Stir in flour to form a smooth paste. Gradually add cream and sugar, stirring constantly until thick. Boil 1 minute; remove from heat. Stir in the vanilla and salt. Fold in pecans; cool. Cut thin slices off bottom of each cake. Spread one cake bottom with filling; put cakes together with bottoms together. Set aside.
Frosting:
In a mixing bowl, cream butter and shortening. Beat in sugar and vanilla. Add milk until desired consistency is reached. Combine red and yellow food coloring to make orange; tint about 3/4 of the frosting orange. Tint remaining frosting green.
Assembly:
Place a small glass upside down in the center of the cake to support the stem. Put a dollop of frosting on the glass and top with an ice cream cone or banana. Cut the cone or banana to the correct length; frost with green frosting. Frost cake with orange frosting.
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