Banana nut layer cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Shortening |
| 2 | cups | Sugar |
| 1 | each | Egg -- plus |
| 1 | each | Egg white |
| 1 | cup | Buttermilk |
| 1 | cup | Banana -- smashed ripe |
| ¼ | cup | Butter or margarine |
| ½ | cup | Packed brown sugar |
| ¼ | cup | All-purpose flour |
| pinch | Salt | |
| ¾ | cup | Milk |
| 2 | cups | All-purpose flour |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Vanilla extract |
| ½ | cup | Walnuts -- chopped |
| 1 | each | Egg yolk |
| 1 | teaspoon | Vanilla extract |
| ½ | cup | Chopped -- walnuts |
| Confectioners' sugar | ||
Directions
FILLING
In a mixing bowl, cream shortening and sugar. Beat in egg and egg white. Add buttermilk and bananas; mix well. Combine flour, baking soda and salt; stir into the creamed mixture. Add vanilla and nuts.
Pour into two greased and floured 9-in, round baking pans. Bake at 350 deg. for 35 minutes or until cakes test done. Cool in pans 10 minutes before removing to a wire rack. For filling, melt butter and brown sugar in a saucepan over medium heat. In a small bowl, combine flour and salt with a small amount of milk; stir until smooth. Add the remaining milk gradually. Add egg yolk and mix well; stir into saucepan. Cook and stir over medium heat until very thick, about 10 minutes add vanilla and nuts. Cool. Spread between cake layers Dust with confectioners' sugar. Chill. Store in the refrigerator. Yield: 10-12 servings
Recipe By : Taste of Home