Saturday, October 15, 2016

Ella Conner's Banana Pudding Recipe

Ella Conner's Banana Pudding Recipe


Ingredients


1 lg. box instant vanilla pudding
1 (16 oz.) container Cool Whip
2 1/2 c. milk
1 (8 oz.) carton sour cream
1 lg. box vanilla wafers
4 to 5 lg. bananas


Directions: 

Whip pudding with milk according to package directions. 
Add sour cream and half of the Cool Whip.
 Mix well.
Layer bananas and vanilla wafers in large bowl. 
Pour pudding over each layer. 
Spread remaining Cool Whip on top and sprinkle with crushed vanilla wafers.
 Chill thoroughly. Yield: 6 servings.

Sock It To Me Cake

Sock It To Me Cake


Ingredients






Directions

 Preheat oven to 375°F. 
Grease and flour 10-inch Bundt® or tube pan. 
Combine 2 tablespoons of cake mix, brown sugar, cinnamon and pecans in medium bowl; set aside. Combine remaining cake mix, eggs, sour cream, oil, water and sugar in large bowl. 
Beat with an electric mixer at medium speed 4 minutes. 
Pour 2/3 of batter into prepared pan. *
Sprinkle with pecan mixture. 
Spoon the remaining batter evenly over pecans.
 Bake 40 minutes or until toothpick inserted in center comes out clean.
 Cool cake on wire rack 25 minutes. 
Remove cake from pan and cool completely. 
Place frosting in microwave-safe bowl.
 Microwave on High 10 to 15 seconds; stir until smooth.
 Drizzle over cake.
or use your homemade confectioners sugar glaze and no microwaving needed prior to using.

Finished product. I made one of these for us a few weeks back. We had bought one at the Food City grocery store, and it was so good.  

**Note** I noticed that the Food City cake was marbled. Regular cake batter with cinnamon cake batter. I set aside half the batter and added cinnamon to it. I marbled this one I made and it turned out better than ever!  It is an extra step, but to us it made the cake both look and taste even better!