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Skinny Cooks Can’t Be Trusted

Skinny Cooks Can’t Be Trusted
By Dave Kessler

3 eggs, well beaten
1 c. sugar
2/3 c. mashed bananas
1 t. lemon juice
1 t. baking soda
2 t. cinnamon
1/2 t. salt
1 c. flour
For the icing:
1 c. powdered sugar
4 T. margarine
8 oz. cream cheese, softened
1/2 t. vanilla
1 c. chopped walnuts or chopped pecans


Add the sugar to the beaten eggs, stir in the mashed bananas, lemon juice and the dry ingredients. This makes a nice cake batter. Bake in an ungreased sheet cake pan or in a Bundt cake pan. Bake at 350 degrees for 15 minutes. Let cool.

Mix the powdered sugar, margarine, softened cream cheese and vanilla together to make the icing. Spread a layer of icing between each layer of the cake. Then cover the outside surface of the cake with the remaining icing. Sprinkle the chopped walnuts or pecans on top.

This is very delicious when served at room temperature but I also sometimes like it served chilled from the refrigerator. I feel sure you’ll enjoy it too.

Published in the January 18, 2006 issue of Farm World.