Banana Nut Cake With Butter Pecan Frosting

• 12 cup unsalted butter, softened
• 1 cup granulated sugar
• 12 cup egg substitute, beaten until frothy (Egg Beaters)
• 1 teaspoon vanilla extract
• 34 cup all-purpose flour
• 12 cup whole wheat flour
• 34 teaspoon baking soda
• 12 teaspoon salt
• 34 cup banana, ripe (mashed)
• 12 cup pecans, chopped
• 12 cup unsalted butter, softened
• 14 cup 1% low-fat milk
• 1 teaspoon vanilla extract
• 1 dash salt
• 2 -2 12 cups confectioners' sugar
• 1 cup pecans, finely chopped

1. Preheat oven to 350F; grease an 8 inch square baking pan.
2. For the cake: In a large bowl, cream together 1/2 cup unsalted butter and the granulated sugar.
3. Add egg substitute; stir in the 1/2 teaspoon vanilla extract.
4. In a separate bowl, sift together the flours, baking soda and salt.
5. Beat the flour mixture into the creamed mixture gradually until just combined.
6. Fold in the 1/2 cup chopped pecans and the banana.
7. Pour mixture into the greased 8 inch square pan and bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean.
8. Cool in pan on a wire rack; frost when cooled.
9. For the frosting: In a small bowl, cream the 1/2 cup unsalted butter.
10. Beat in the milk, 1 teaspoons vanilla, dash salt and enough confectioner's sugar to achieve spreading consistency (somewhere between 2-2 1/2 cups).
11. Stir in the 1 cup finely chopped pecans, frost your cake, then garnish cake with additional chopped or whole pecans (your choice).
12. A good candidate for OAMC but freeze unfrosted.

unsalted butter, sugar, egg substitute, vanilla, flour, whole wheat flour, baking soda, salt, banana, pecans, unsalted butter, milk, vanilla, salt, sugar, pecans

Taken from www.food.com/recipe/banana-nut-cake-with-butter-pecan-frosting-259273 (may not work)