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
A Message from our Provider:
“I bet you’re wondering where you are going to go to church tomorrow.”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!