Amish Banana Nut Cake With Penuche Frosting

Ingredients

CAKE

• 2/3 cup vegetable shortening
• 1 2/3 cups sugar
• 3 whole eggs, room temp
• 2 1/4 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 1 1/4 teaspoons baking soda
• 1 1/4 teaspoons salt
• 2/3 cup buttermilk
• 1 1/4 cups bananas, mashed
• 2/3 cup chopped black walnut

PENUCHE FROSTING

• 3/4 cup butter
• 1 1/2 cups brown sugar
• 1/4 cup milk, plus
• 2 tablespoons milk
• 1/2 teaspoon salt
• 1 1/2 teaspoons vanilla extract
• 3 cups powdered sugar

Directions

1. 1

   For the cake, cream the shortening and sugar together until fluffy; add eggs, one at a time, beat after each.

2. 2

   Blend dry ingredients and add alternately with buttermilk; stir in bananas and walnuts.

3. 3

   Bake at 350°F in two greased 9 inch cake pans for 35 or 40 minutes.

4. 4

   Wait 10 minutes to remove from pan.

5. 5

   Let cool completely before frosting.

6. 6

   For the frosting, melt the butter in a saucepan, stir in the brown sugar and bring to boil.

7. 7

   Reduce the heat and simmer 2 minutes, stirring; add the milk and bring back to boil, stirring.

8. 8

   Pour into a mixing bowl and add the salt and vanilla; gradually beat in the powdered sugar until spreading consistency.

9. 9

   Frost the cake between the layers, top, then sides.