Better Homes and Gardens (Australia) - - Dessert Delights -

2 x 250g block cream cheese,

chopped, soft­ened

1 cup ic­ing sugar mix­ture, sifted

STEP 1 Pre­heat oven to 170°C fan­forced (190°C con­ven­tional). Grease 2 x 20cm round cake tins with cook­ing oil spray and line with bak­ing pa­per. STEP 2 Put sugar and but­ter in a large bowl and beat with an elec­tric hand mixer un­til pale and fluffy. Beat in eggs one at a time, beat­ing well af­ter each ad­di­tion. Sift flour, bak­ing pow­der, bi­carb and cin­na­mon into but­ter mix­ture, then pour in milk and vine­gar, beat­ing with a wooden spoon un­til com­bined. Stir in ba­nana. Di­vide bat­ter evenly be­tween cake tins and bake for 35 min­utes or un­til a skewer in­serted into the cen­tre comes out clean. Set aside in tins for 10 min­utes, then turn out onto a wire rack to cool com­pletely. STEP 3 Mean­while, to make cream cheese frost­ing, put cream cheese in a large bowl and beat with elec­tric hand mixer un­til smooth. Add ic­ing sugar and beat on low speed un­til in­cor­po­rated, then beat on high un­til fluffy and creamy. STEP 4 To as­sem­ble cake, put one cake on a serv­ing plate or stand. Spread 1 cup of frost­ing over the top. Put the sec­ond cake on top and spread re­main­ing frost­ing over the top and sides of cake. Scat­ter top of cake with co­conut flakes then driz­zle with caramel sauce and serve.

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