Ingredients Jump to Instructions ↓

  1. 1/4 cup cake flour, sifted

  2. 4 teaspoon baking powder

  3. 4 teaspoon baking soda

  4. 1 teaspoon salt

  5. 2 ts vinegar

  6. 1 milk

  7. 2/3 cup vegetable shortening

  8. 2/3 cup sugar

  9. 3 lg eggs

  10. 1/4 cup ripe bananas, mashed

  11. 3 to

  12. 1 cup walnuts, chopped

  13. 1/2 cup butter, or margarine

  14. 1 cup brown sugar, packed

  15. 1/4 cup milk

  16. 2 cup sugar, powdered and sifted

  17. 2/3 cup and set aside. Cream the shortening and sugar together, in a large mixing bowl, until light and fluffy, using an electric mixer set on medium speed. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients alternately with the milk mixture and bananas to the cream mixture, blending well after each addition, using low speed on the mixer. Stir in the walnuts and pour the batter into a greased

  18. 13 X 9 X 2-inch baking pan. Bake in a preheated

  19. 350 Degree F. oven for about 45 minutes or until a cake tester or wooden pick inserted in the center comes out clean. Cool, in the pan, on a wire rack until cold to the touch, then frost. PENUCHE FROSTING: Heat the butter in a 2-quart saucepan, over medium heat, until bubbling but not browned. Stir in the brown sugar. Cook, stirring constantly, until the mixture comes to a boil. Reduce the heat to low and cook, stirring constantly, another

  20. 2 minutes. Stir in the milk. Increase the heat to medium and cook until the mixture returns to a boil. Remove from the heat and cool to lukewarm. When the mixture is luke warm, stir in the Confectioners' sugar and beat with a wooden spoon until well blended and thick enough to spread. If necessary, place the pan in a bowl of ice water and beat with a wooden spoon until the frosting reaches a spreading consistency. If the frosting becomes too stiff, warm over low heat.


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