No, it's not made out of mockingbirds. It's just so delicious you'll sing and want to mimic it. The Clone has been in the kitchen again, testing recipes for my upcoming Jubilee, Texas series. This is a Texas version of the hummingbird cake.
Here's the recipe:
1 plain yellow cake mix
1 can (8oz) crushed pineapple undrained
2 medium ripe bananas peeled and mashed
1/2 cup shredded coconut
1/2 cup vegetable oil
3 large eggs
1 teaspoon almond extract
Preheat oven to 350. Grease and flour two 9 inch cake pans.
Place cake mix, pineapple with juice, bananas, coconut, water, oil, eggs and almond extract in large bowl. Blend with mixer on low for 1 minute. Increase mixer speed and beat for 2 minutes. Blend until fruit is well incorporated.
Pour batter evenly into pans. Bake until they are golden brown (30-32 min). Cool before frosting.
1 stick softened butter
3 3/4 cups confectioners' sugar
3 to 4 tablespoons milk
2 teaspoons vanilla extract
1/2 cup toasted pecans
Place butter in large mixing bowl. Blend on low speed until fluffy. Add sugar, milk and vanilla. Blend until light and fluffy. Frost top and sides of cooled cake. Top with toasted pecans.
How about you? Got any autumn recipes to share?