Recipe#279

Servings: 2 1/2 Quarts (1 1/4 Quarts Per Sheet Cake)
Portions:
Pan Size:
Temperature:

INGREDIENTS

2 1/2 cups (1 lb 4 oz) butter or margarine
4 3/4 qt. (4 lb 12 oz) sugar, powdered, sifted
1 tsp. salt
2 tbsp. vanilla
2 1/3 cups (1 lb 3 oz) bananas, mashed
3 tbsp. (1 1/2 oz) lemon juice

INSTRUCTIONS

Cream butter or margarine in mixer bowl 1 to 3 minutes or until soft and creamy. Use beater at medium speed. Sift together sugar and salt; add to creamed mixture. Add bananas, lemon juice and vanilla; add slowly to creamed mixture while beating at low speed. Beat until moisture is absorbed. Scrape down bowl. Beat at medium speed 3 to 5 minutes or until light and of desired consistency. Spread on cool cakes.

NOTE: 1. For 6 (2-layer) Cakes: Spread 1 3/4 cups (1 lb) frosting on each cake.
2. For 13 dozen cupcakes: Spread 3/4 cup frosting per dozen cupcakes or 1 tbsp of frosting on each cupcake.
3. 4 lb (1-No. 10 cn) canned icing mix may be used. Follow directions on container.