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1 C honey
1 t soda
1 C rolled oats
� C butter, softened
� C sugar
2 eggs, beaten
1 C mashed bananas
� t salt
1-1/2 C sifted all-purpose flour
� t baking powder
2 3 oz pkg. Cream cheese
2-1/2 C sifted confectioners' sugar
Preheat oven to 350�. Bring honey to a boil in medium saucepan; add � t soda. Pour hot honey mixture over oats; stir and cover. Let stand for 10 minutes. Beat butter until creamy; add sugar gradually, beating until fluffy. Blend in eggs. Add oats mixture and bananas; beat until blended. Sift salt, flour, baking powder and remaining soda together. Add to creamed mixture, mixing well. Pour batter into 2 greased and waxed paper-lined 8-inch round cake pans. Bake for 30 to 35 minutes. Cool on wire rack for about 10 minutes. Remove from pans; cool. Soften cream cheese; beat until fluffy. Add confectioners' sugar gradually, beating until frosting is of spreading consistency. Spread between layers and over top of cake; refrigerate. Garnish with banana slices just before serving.
Cookbook: The Illustrated Encyclopedia of American Cooking
Typed By: Susan Godfrey email@example.com