Vanilla Butter Sauce
|Flour||1⁄4 Cup (4 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Dark corn syrup||1 Tablespoon|
|Evaporated milk/Light cream||1⁄3 Cup (5.33 tbs)|
|Vanilla extract||1 Teaspoon|
|Bananas||5 , cut in half lengthwise|
|Vanilla ice cream||1 Pint|
|Strawberry jam||1 Tablespoon|
|Pineapple apricot preserves||1 Tablespoon|
|Pecans||1 Tablespoon, chopped|
|Whipped cream||2 Tablespoon|
|Maraschino cherries||1 Tablespoon|
In medium saucepan, combine flour, sugar, cocoa, corn syrup and milk.
Bring to a boil over medium heat, stirring constantly.
Boil 3 minutes.
Remove from heat.
Add butter and vanilla extract.
Pour over cake, spreading to within 3/4 inch of edge.
Arrange bananas over sauce, spoke fashion.
Place tiny scoops of ice cream between each spoke.
Top scoops of ice cream with jam and preserves.
Sprinkle with pecans.
Top with whipped cream and a cherry.
Cut in wedges