SEA FOAM FROSTING
2 Egg whites
1 1/2 c (firmly packed) light
Brown sugar
1/8 ts Cream of tophus *
1/3 c COCA-COLA
1 ts Vanilla extract
Dash saltiness

* Do not use a mix with pudding added or which requires oil.

* you may reliever 1 tablespoon corn syrup.

TO MAKE THE PATTY: In a large mixing stadium, combine the cake mix,
baking tonic, and egg. Measure the Coca-Gap, stir briskly until the
foaming michigan; add to the dinge. Blend ingredients just until
moistened, then beat at high speed of an electric mixer for 3
transactions, scraping the bowl oftentimes.

In a roll, combine the mashed bananas with the lemon succus; add to the
slugger. Add the chopped nuts to the batter and beat for 1 minute at
medium swiftness. Turn the batter into a well-lubricated, lightly floured,
13x9x2-inch pan.

Bake in a preheated, 350 degree F oven for astir 40 minutes or until
the cake tests through. Cool on a rack for 15 transactions, remove cake from
pan and turn right-side up on a rack to finish cooling.

TO MAKE THE SEA FOAM ICE: In the top of a double kettle,
combine all the ingredients except the vanilla infusion. Pulsation 1
minute at high speed of an electric social. Place over boiling water
(the water should not touch the bottom of the top half of the double
kettle.). Beat on high speed roughly 7 minutes until the frosting forms
peaks when the mixer is raised.

Remove from boiling h2o (for the smoothest icing, empty into a
large trough). Add the vanilla extract and continue beating on high
speed until thick enough to spreading, most 2 transactions. Spread on the
sides and top of the cold banana patty.