Amish Banana Nut Cake With Penuche Frosting

• 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

1. For the cake, cream the shortening and sugar together until fluffy; add eggs, one at a time, beat after each.
2. Blend dry ingredients and add alternately with buttermilk; stir in bananas and walnuts.
3. Bake at 350u0b0F in two greased 9 inch cake pans for 35 or 40 minutes.
4. Wait 10 minutes to remove from pan.
5. Let cool completely before frosting.
6. For the frosting, melt the butter in a saucepan, stir in the brown sugar and bring to boil.
7. Reduce the heat and simmer 2 minutes, stirring; add the milk and bring back to boil, stirring.
8. Pour into a mixing bowl and add the salt and vanilla; gradually beat in the powdered sugar until spreading consistency.
9. Frost the cake between the layers, top, then sides.

cake, vegetable shortening, sugar, eggs, flour, baking powder, baking soda, salt, buttermilk, bananas, black walnut, frosting, butter, brown sugar, milk, milk, salt, vanilla, powdered sugar

Taken from www.food.com/recipe/amish-banana-nut-cake-with-penuche-frosting-102818 (may not work)