The Power Line Magazine - April/May 2014 Issue - Cooking with Love and Memories

Compliments of Wilma Shannon (The Shannons)

	To order Wilma’s cook books, Visit: www.theshannons.com/products.htm#cookbooks Photos of some of the cookbooks are there. They can just order the book they like. Fill out the order form, or order through PayPal! That will give them the price of the books!

Ingredients:

Cake:

2 sticks butter, softened
1 3/4 cups sugar
3 eggs + 2 egg whites
3 tsp vanilla
3 cups all-purpose flour
3 1/2 tsp baking powder
One 1.34oz box instant, sugar-free banana pudding mix
1 cup milk

You’ll also need:

2-3 medium ripe bananas
3-4 cups Cool Whip for frosting

Filling: Whisk together the following ingredients and refrigerate until
assembling cake (~10minutes).

One 1.34oz box instant, sugar-free vanilla pudding mix
1 1/4 cups skim milk
1 cup Cool Whip (or whipped cream)

To brush on layers: Mix together the following:

1 Tbsp sweetened condensed milk
1 Tbsp skim milk

Directions:

Step 1: Make the cake

Preheat oven to 350 F. Prep three 8″ round pans by lining the bottom only with parchment paper. Cream butter and sugar until light and fluffy. Slowly beat in eggs and egg whites, one at a time. Beat in vanilla until well combined.
In a separate bowl, combine flour, baking powder, and pudding mix. Add into wet ingredients in three separate additions, mixing until just combined. Don’t over mix!

CLICK TO CONTINUE!