| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs, Dairy, Grains | Cakes, Fruits | 8 | Servings | |
INGREDIENTS
| 1/2 | c | Shortening |
| 2 | c | Sugar |
| 1 | Egg; plus | |
| 1 | Egg white | |
| 1 | c | Buttermilk |
| 1 | c | Mashed ripe bananas |
| 2 | c | Flour |
| 1 | ts | Baking soda |
| 1 | ts | Salt |
| 1 | ts | Vanilla extract |
| 1/2 | c | Chopped walnuts FILLING: |
| 1/4 | c | Butter or margarine |
| 1/2 | c | Packed brown sugar |
| 1/4 | c | Flour |
| pn | Salt | |
| 3/4 | c | Milk |
| 1 | Egg yolk | |
| 1 | ts | Vanilla extract |
| 1/2 | c | Chopped walnuts |
| Confectioner's sugar |
INSTRUCTIONS
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" round baking pans. Bake at 350 degrees for 35 minutes or until cake tests 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 confectioner's sugar. Chill. Store in the refrigerator. From: "Taste of Home" Magazine, October/November 1994 Posted by: Debbie Carlson (PHHW01A) - Posted to Bakery-Shoppe Digest V1 #396 by angstrom@juno.com (Angela L Gilliland) on Nov 18, 1997
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