Banana Caramel Cake

This one is for you, Leslie! I love this cake. It is a great "company" cake...easy and impressive. You can literally just throw all of the cake ingredients in the bowl, mix and bake. The frosting is quick, but a tad bit tricky...but yummy! It's like a praline sauce, is the best way to describe it. I'm making this cake for book club tonight. Here's the recipe...photo to follow.

Banana Caramel Cake

Mix together:
1 box of yellow cake mix
2 bananas
3 eggs
1/2 cup of oil
1 cup of water
2 teaspoons of Banana liqour (this makes it)
1/2 cup of BROWN sugar
1 teaspoon cinnamon (I'm not a cinnamon person. I leave it out)

Pour into two greased and floured layer 9" cake pans. Bake at 350 for 30 minutes.

Remove from oven, let cool, remove from pans. Pour frosting over first layer, and then top layer...let it drip down the sides...yummo.
Frosting:
Melt 1 stick of butter and 1/2 cup of brown sugar in a sauce pan. Cook to boiling (2 min). Add the milk, stir and bring the mixture back to a boil, then remove the pan from the heat. Add the confectioners' sugar and vanilla. Beat with a wooden spoon until the frosting is smooth.
If it hardens while you are frosting, simply reheat to soften. You can top it with pecans also, if you like.

NOTE: The hardest part is to not curdle the milk when you add cold milk, into hot butter. I would let the milk stand at room temp, and also you need to first add a tiny bit (I believe it's called tempering) to bring the temperature of the hot butter down. If you immediately pour all of the milk in at once, it could curdle. Always stir too! :)

Enjoy.