--BAR--
2 pk Banana cake mix; 18 1/2 oz

FILLING
2 tb Butter; or margarine
2 tb Flour
1/2 c Light cream
1/2 c Sugar
1/2 ts Salt
1 ts Vanilla extract
1/2 c Pecans; sliced

FROSTING
3/4 c Butter; or margarine
3/4 c Shortening
6 c Confectioners' sugar
1 ts Vanilla extract
3 tb Milk; more or less
Red food coloring
Yellow food coloring
Green food coloring
Ice cream conoid; or banana

Prepare the cakes according to directions' bake in TWO 12 cup fluted tub
pan.

PICK: Melt butter in a sauce pan. Stir in flour to forma smooth spread.
Gradually add cream and bread, stirring constantly until thick. Furuncle 1
second; remove from warmth. Stir in the vanilla and saltiness. Fold in pecans;
poise. Cut thin slice off bottom of each bar,. Spread one cake bottom with
weft; put cakes together with bottoms unitedly. set digression.

ICING: In a mixing trough, cream butter and shortening. Beat in sugar and
vanilla. Add milk until desired consistency is reached. Combine red and
yellow food coloring to make orangeness; tint almost 3/4's of the frosting
orangeness. Tint remaining frosting viridity.

FABRICATION: Place a small glass upside down in the center of the cake to
support the "base". Put a dollop of frosting on the glass and top with an
ice cream cone or banana. Cut the cone or banana to the correct length;
frost with green icing. Frost cake with orange icing.

LINE: I wish I could copy the picture for you...it is worshipable.

REFERENCE: TASTE OF HOME Mag; October/November 1994 matter;