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[pizza]

Paul writes:

I was first introduced to hummingbird cake about 3 or 4 years ago,
and that's what I've requested for my birthday cake every year since.

This recipe was given to me by a very classy southern lady in my
church when I was living in Florida. Actually, I had requested the
recipe after I tasted it at a church function. Man it's good.

So here it is -- I hope you will enjoy it as much as I have!

Paul

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HUMMINGBIRD CAKE

Ingredients required:

3 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1 teaspoon ground cinnamon
3 eggs, beaten
3/4 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 8 oz can crushed pineapple, undrained
1 cup chopped pecans
1 3/4 cups mashed bannanas
1/2 cup chopped pecans
Cream Cheese Frosting (see instructions below)

Instructions:

Combine first 5 ingredients in a large bowl
Add eggs and oil, stirring until dry ingredients are moistened.
Do not beat. Stir in vanilla, pineapple, 1 cup pecans, and bannanas

Pour batter into 3 greased and floured 9-inch round cake pans.

Bake at 350 degrees for 23 to 28 minutes or until a wooden pick
inserted in center comes out clean. Cool in pans 10 minutes; remove
from pans and let cool completely on wire racks.

Stir 1/2 cup pecans into cream cheese frosting, if desired, or
reserve them to sprinkle over top of frosted cake.

Spread frosting between layers and on top and sides of cake.

Yield: 1 3-layer cake

Cream Cheese Frosting:

1/2 cup butter or margarine, softened
1 8 oz package cream cheese, softened
1 16 oz package powdered sugar, sifted
1 teaspoon vanilla extract

Cream butter and softened cream cheese. Gradually add powdered
sugar; beat until light anf fluffy. Stir in vanilla.

Yield: enough for one 3 layer cake.

from Paul Galloway
http://biztoolsbrief.com/

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