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Banana Cake VI
Reviews:
August 26, 2003

I always make a recipe the first time without any changes. This was "country good", however this is more like a light banana bread in texture than that of cake, REAL HEAVY. By the second day we scraped the frosting off and just ate the cake. As with all cakes I bake 300 degrees seems to make a more tender cake. This batter goes from jiggly center to done quickly and may need more oven time than the recipe called for.

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