Shelly's Recipe

BANANAS FOSTER ICE-CREAM CAKE

Category: Frozen Desserts

1 (18.25-oz) pkg butter-recipe cake mix
3 eggs
1/2 cup butter
Water as needed
1/2 cup chopped pecans, toasted
1/2 gallon vanilla ice cream, softened
2 to 3 bananas, peeled and cut into 1/4-inch slices
1 recipe Caramel Rum Sauce

Preheat oven to 350. Grease and flour 3 (9-inch) cake pans; set aside. Prepare cake batter according to pkg , using 3 eggs, 1/2 cup butter, and amount of water specified on pkg. Stir in pecans. Divide batter equally among prepared cake pans. Swirl batter around rims of pans (to help layers bake more evenly) and tap pans on countertop (to remove air bubbles). Bake according to pkg . Let layers cool in pans for 10 minutes. Remove from pans and let cool completely.

To assemble cake, place 1 cake layer, smooth-side up, on a cake plate. Top with 1/4 of softened ice cream, smoothing surface with a knife or spatula. Repeat with remaining two layers of cake. (For best results, place cake in freezer for 20 to 30 minutes after adding each layer of ice cream.) After third layer of ice cream, arrange small scoops of ice cream on top around edge of cake. (Scoops should be touching). Return to freezer until serving time.

To serve, pile banana slices in center of cake, and pour 3/4 cup cooled Caramel Rum Sauce over bananas. (Rum sauce will run down sides of cake between ice-cream scoops.) Serve remaining rum sauce with cake as an accompaniment.

Caramel Rum Sauce
1/4 cup butter
1 cup brown sugar
1/2 tsp ground cinnamon
1/4 cup rum plus 2 tbsp water, or 1 tsp rum flavoring plus 1/3 cup water

In a medium saucepan, combine butter, brown sugar, and cinnamon over low heat on stovetop. Cook until sugar melts. Remove pan from burner and add rum (or rum flavoring) and water. Return to heat and stir until sauce is thick and smooth. Transfer sauce to a measuring cup with a pouring spout, and let cool. Yield: 1 1/2 cups