Banana Cake with Cream Cheese Frosting
recipe at What's Cookin' 4 Miles North of Nowhere
The more my aversion for the grocery store grows, the more adventurous I get with my recipe substitutions.
Today Carey came in to tell me that he was going to run some errands. After he had been gone for awhile, I phoned him asking that he pick up some butter at the grocery store while he was out. Unfortunately he had already been to the grocery store and was on his way home. I had the nerve to ask him to go back. He refused, but he did stop at a convenience store on the way home and paid an exorbitant price for some. (I later found butter which I had stored in the freezer. ugh)
So there was NO way I was going to do anything other than 'make do' when I found that I was also short of powdered sugar for my cake icing. Really short. Like about a cup and a half short of the three cups called for in the recipe.
I considered putting regular sugar in my food processor and grinding it to powdered consistency. I have done that in the past, and it worked somewhat, but it took forever and still had a slight crunch of granulated sugar.
Since I was already planning on leaving the cake in the pan and just frosting the top, I didn't have to worry about needing the frosting to be fluffy or hold peaks.
I made the frosting with what I had...tasted it...definitely needed more sugar. So what the hell, I added about a quarter cup of corn syrup to it and whipped it some more.
It's tasted fine, and no one even noticed.