Banana Flips


1 (18.25 ounce) package yellow cake mix 1 (3.5 ounce) package instant banana pudding mix 4 eggs 1 1/2 cups milk 1 1/2 cups white sugar 1/4 cup all-purpose flour 3/4 cup butter 3/4 cup shortening 3/4 cup milk 1 1/2 teaspoons banana extract


Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9x13 inch pans. In a large bowl, stir together the cake mix and instant pudding. Beat in the eggs and 1 1/2 cup of milk. Divide the batter evenly between the two pans. Bake in preheated oven for 15 to 17 minutes, or until a wooden toothpick inserted into the cake comes out clean. While the cake is baking, make the filling. Stir together the sugar and flour. In a medium bowl, cream together the butter, shortening and sugar mixture. Beat in the milk and banana extract until smooth. When the cake is cooled, invert onto a serving tray. Spread filling over the top and cover with remaining layer of cake. Keep chilled until 1/2 hour before serving.


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