CAKE
1 c Honey 2 Eggs
1 ts Soda 1 c Mashed bananas
1 c Quaker Oats, uncooked 1 1/2 c Sifted all-purpose flour
— (quick or old-fashioned) 3/4 ts Baking powder
3/4 c Butter or margarine; soft 3/4 ts Salt
1/2 c Sugar
FROSTING
6 oz Cream cheese; soft 2 1/2 c Sifted confectioners’ sugar
For cake, bring honey to a boil in medium-sized saucepan; add 1/2
teaspoon of the soda. Pour over oats; stir to combine. Cover and
let stand 10 minutes.
Beat butter until creamy; gradually add sugar, beating until fluffy.
Blend in eggs. Add oats mixture and bananas; blend well. Sift
together flour, remaining 1/2 teaspoon soda, baking powder and salt.
Add to creamed mixture; blend well.
Pour batter into 2 greased and waxed paper-lined 8-inch round cake
pans. Bake in preheated moderate oven (350 F.) 30 to 35 minutes.
Cool on wire rack about 10 minutes. Remove from pans; cool.
For frosting, beat cream cheese until fluffy. Gradually add sugar,
beating until frosting is smooth and of spreading consistency. Spread
between layers and over top of cake; refrigerate. Just before
serving, decorate with banana slices. Makes one 2-layer cake.
Yields
1 cake