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Vanilla Butter Sauce

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  Flour 1⁄4 Cup (4 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Cocoa 2 Tablespoon
  Dark corn syrup 1 Tablespoon
  Evaporated milk/Light cream 1⁄3 Cup (5.33 tbs)
  Butter 1 Tablespoon
  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.
Cool slightly.
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

Recipe Summary

Side Dish

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