Banana cake with penuche frosting

 
                     BANANA CAKE WITH PENUCHE FROSTING
 
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Cakes                            Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/4   c            Cake Flour -- Sifted
    1 1/4   ts           Baking Powder
    1 1/4   ts           Baking Soda
    1       t            Salt
    2       ts           Vinegar
                         Milk
      2/3   c            Vegetable Shortening
    1 2/3   c            Sugar
    3       lg           Eggs
    1 1/4   c            Ripe Bananas -- Mashed 3 to 4
    1       c            Walnuts -- Chopped
                         -----PENUCHE FROSTING-----
      1/2   c            Butter Or Regular Margarine
    1       c            Brown Sugar -- Packed
      1/4   c            Milk
    2       c            Confectioners' Sugar -- Sifted
 
   Sift the cake flour, baking powder, baking soda, and salt, blending well
   and set aside.  Place the vinegar in a measuring cup.  Add enough milk to
   make 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
   13 X 9 X 2-inch baking pan. Bake in a preheated 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 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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