Banana Split Cake

Banana Split Cake

Ingredients:
Crust:
2 c. graham cracker crumbs
1 stick margarine
Filling:
2 c. powdered sugar
2 eggs
2 sticks margarine
Layering:
4 large bananas, sliced and dipped in pineapple juice
1 large can drained crushed pineapple
1 (8 oz.) container Cool Whip
2 tbsp. pecans
Maraschino cherries
Method:

• Press crust into 9x13 inch pan. 
• Beat filling until creamy. Spread on top of crust. 
• Layer with sliced bananas, crushed pineapple, and Cool Whip. 
• Dot with cherries and nuts. Refrigerate overnight.

Peanut Butter Sheet Cake

Peanut Butter Sheet Cake

Ingredients:
1 stick margarine
1/2 c. peanut butter
1 c. water
1/2 c. cooking oil
2 c. flour
2 eggs (slightly beaten)
1/2 c. milk
2 c. sugar
1 tsp. vanilla
1 tsp. baking soda
Method:

• Put first four ingredients in sauce pan and bring to boil. 
• Then add to rest of ingredients and mix well. 
• Pour into a well-greased and floured 13x9x2-in. pan. 
• Bake at 400 degrees for 20 minutes.

Frosting:
1/2 c. butter
1/2 c. peanut butter
1/3 c. milk
1 tsp. vanilla
2 c. powdered sugar

• Bring first 3 ingredients to a boil. 
• Remove from heat. Add remaining ingredients. 
• Stir until well blended then frost cake.