Colombian Fresh Banana Cake With Sea Foam Frosting Coca-cola

-SEA FOAM FROSTING-
2 Egg whites
1 1/2 c (firmly packed) light
Brown sugar
1/8 ts Cream of tartar *
1/3 c COCA-COLA
1 ts Vanilla extract
Dash salt

* Do not use a mix with pudding added or which requires oil.

* you may substitute 1 tablespoon corn syrup.

TO MAKE THE CAKE: In a large mixing bowl, combine the cake mix, baking
soda, and eggs. Measure the Coca-Cola, stir briskly until the foaming
stops; add to the batter. Blend ingredients just until moistened, then
beat at high speed of an electric mixer for 3 minutes, scraping the bowl
often.

In a bowl, combine the mashed bananas with the lemon juice; add to the
batter. Add the chopped nuts to the batter and beat for 1 minute at medium
speed. Turn the batter into a well-greased, lightly floured, 13x9x2-inch
pan.

Bake in a preheated, 350 degree F oven for about 40 minutes or until the
cake tests done. Cool on a rack for 15 minutes, remove cake from pan and
turn right-side up on a rack to finish cooling.

TO MAKE THE SEA FOAM FROSTING: In the top of a double boiler, combine all
the ingredients except the vanilla extract. Beat 1 minute at high speed of
an electric mixer. Place over boiling water (the water should not touch
the bottom of the top half of the double boiler.). Beat on high speed about
7 minutes until the frosting forms peaks when the mixer is raised.

Remove from boiling water (for the smoothest frosting, empty into a large
bowl). Add the vanilla extract and continue beating on high speed until
thick enough to spread, about 2 minutes. Spread on the sides and top of
the cold banana cake.

Recipe: “International Cooking with Coca-Cola”, a give-away
pamphlet from The Coca-Cola Company, 1981