Cake Ingredients:
1 Sara Lee Banana Sheet Cake
3 3/4 -4 1/2 quarts Butter Pecan or Vanilla Ice Cream, Optional
Maple-Pecan Sauce (recipe follows)
6 to 8 Large Bananas, Sliced
1 quart Maple Syrup
1 1/3 cups Sugar
8 ounces Butter or Margarine, Softened
1/2 cup Whipping Cream
8 Egg Yolks, Beaten
2 cups Toasted Pecan Halves
1. To plate, place
cake slice on serving plate. Serve with 4-ounce scoop ice cream, if
using, and 1 1/2 ounces Maple-Pecan Sauce. Garnish with banana slices.
2. Heat maple syrup
and sugar to boiling in saucepan, stirring until sugar is dissolved. Boil until
mixture reaches 230°F on candy thermometer. Remove from heat; whisk in butter
and cream. Whisk ½ the syrup mixture into egg yolks; whisk yolk mixture back
into saucepan. Whisk over medium-low heat until slightly thickened, 2 to 3
minutes, stir in pecans. Serve warm.
Tip: Almonds or walnuts
can be substituted for the pecans in he Maple-Pecan Sauce. Peach slices
can be substituted for the bananas.
Servings: 30-36