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The Kitchen Table

Cake Help Quick Please

18 years ago

I'm making a new recipe for banana cake. It just came out of the oven and it says to put it directly in the freezer for 45 minutes. Won't the hot pyrex glass pan shatter??

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Comments (7)

mcmann
18 years ago
Did the original recipe say to bake it in Pyrex or a metal pan? My son shattered a hot pyrex when he placed it in his sink and ran cold water in it. Maybe you can remove the banana cake from the Pyrex and put it in something else or even aluminum foil.
patti43
18 years ago
I read a recipe like that once. I think I remember you take the cake out of the pan and wrap in foil. Let us know how you like it.
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nodakgal
18 years ago
Sounds like Chubby Rats banana cake!
I've made it but I used a metal pan. The freezing is what keeps it moist or something!
glenda_al
18 years ago
Wow, would love to see the recipe, please!
paula_pa
18 years ago
That's the recipe I use too and since I also bake it in a Pyrex dish, I skip the freezer and it still turns out great.
nodakgal
18 years ago
Is this the same recipe? This is one CR posted like in 2005 according to the date I saved it on. Its really good! In fact I have some bananas setting on the counter that the GB's didn't eat this past week end and I guess now I know what I should do with them! LOL

BEST EVER Banana Cake with Cream Cheese Frosting #67256
This is one of,(if not) the BEST banana cake i have ever tasted! I thought the oven temp. of 275 sounded a little low,but this cake baked up(and rose) beautifully in my oven at this temp. after pretty much exactly one hour. I do not know if the little "freezer trick" to this recipe is what ensured its moistness or not,but i did it,and this cake was exceptionally moist & delicious. Would be interesting to see if it still came out as great if this step was skipped. All i know is that i followed this recipe EXACTLY as stated (except that i had no buttermilk, so i subbed with a mix of lemon juice & milk) and i got exceptional results. Depending on the amount of frosting you like you can decide whether to half the recipe or not. I used the full recipe and had some leftover. I sprinkled on the chopped walnuts and threw this baby in the fridge and cut it the next day...TO DIE FOR!I really liked it slightly chilled, but great at room temp. too! It got better each day it sat! I was extremely pleased with this cake and will be making it over & over again!! So glad i came across this one!!(on another website).
3/4 cup butter
2 1/8 cups sugar
3 eggs
2 teaspoons vanilla
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
2 teaspoons lemon juice
1 1/2 cups mashed bananas
Frosting
1/2 cup butter, softened
1 (8 ounces) package cream cheese, softened
3 1/2 cups icing sugar
1 teaspoon vanilla
chopped walnuts

Preheat oven to 275.
Grease& flour a 9x13 pan.
In a small bowl, mix mashed banana with the lemon juice, set aside.
In a medium bowl, mix flour, baking soda,& salt, set aside.
In a large bowl, cream 3/4 cup butter& 2 1/8 cups sugar until light& fluffy.
Beat in eggs, one at a time, then stir in 2 tsp.
vanilla.
Beat in the flour mixture alternately with the buttermilk.
Stir in banana mixture.
Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in centre comes out clean.
Remove from oven and place directly into the freezer for 45 minutes.
This will make the cake very moist.
For the frosting, cream the butter& cream cheese until smooth.
Beat in 1 tsp.
vanilla.
Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
Spread on cooled cake.
Sprinkle chopped walnuts over top of the frosting, if desired.
DELICIOUS!
lisa_fla
Original Author
18 years ago
Yes-thats it!!! I only glanced at the ingredients, not the directions except as I followed them. I think I would have mangled the cake trying to remove it. I do have an aluminum pan-next time I'll use that. I ended up skipping the freezer part, and the cake was great!!!!!!1

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