Picnic Cake
Serves: 5
Imelda VonRueden
1 January 1970
Based on User reviews:
45
Spice
51
Sweetness
54
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
24 large
Marshmallow1.5 cups
All-Purpose Flour3 tsp
Salt1 tsp
Baking Soda1 tsp
Baking Powder1 cup
Margarine (softened)1.5 cups
White Sugar2
Eggs1 tsp
Vanilla Extract1 cup
Buttermilk1 cup
Nut (chopped optional)Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease and flour a 9x13 pan
3
Place marshmallows in a single, even layer in the bottom of the pan
4
Sift together flour, salt, baking soda, and baking powder
5
Set aside
6
In a large bowl, cream together the margarine and sugar until light and fluffy
7
Beat in the eggs one at a time, then stir in the vanilla
8
By hand, stir in the flour mixture alternately with the buttermilk, mixing just until incorporated
9
Fold in nuts and bananas
10
Pour batter over marshmallows, making sure that marshmallows are covered, and that the batter reaches all sides of the pan
11
Bake on center rack of oven for 45 minutes
12
Marshmallows will rise to top and make a topping
13
The cake may look slightly underbaked because of the marshmallow topping
14
Allow the cake to cool before serving