Categories: Cakes - Frosting - Icing

Ingredients

• 1 pkg. (18 1/2 oz.) spice or butter-pecan cake mix3/4 cup sugar
• 3 Tbsp. cornstarch
• 1/4 tsp. salt
• 3/4 cup water
• 2 tsp. grated lemon rind
• 1 Tbsp. butter or margarine
• 1/3 cup lemon juice
• Yellow food coloring
• 4 medium bananas
• lemon juice
• 1 container (9 oz.) Cool Whip, thawed

Directions

1. Prepare cake mix according to directions, using either two 8 or 9-inch layer-cake pans; cool.

2. Meanwhile, prepare lemon filling:

3. In small saucepan, combine sugar, cornstarch, salt. Gradually add water. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.

4. Remove from heat, stir in lemon rind, butter and lemon juice. If desired, add few drops yellow food coloring. Cover, refrigerate until cold.

5. To assemble cake: Place one layer upside down on plate; spread with two-thirds of filling. Slice 3 bananas; sprinkle with lemon juice; place on filling. Spread 1 cup whipped topping over all; cover with second layer.

6. Spoon filling on center top of cake in a 3-incj circle. Spread remaining topping around lemon filling. Decorate with last bananas, cut in 1/2-inch slices and sprinkled with lemon juice.

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