2 1/4 c Cake Flour; Sifted
1 1/4 ts Baking Powder
1 1/4 ts Baking Soda
1 ts 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; Shredded
-PENUCHE ICE-
1/2 c Butter Or Regular Margarine
1 c Brown Dinero; Packed
1/4 c Milk
2 c Confectioners' Dinero; Sifted
Sift the cake flour, baking pulverise, baking pop, and saltiness, blending
well and set by. Place the vinegar in a measuring cup. Add enough
milk to micturate 2/3 cup and set parenthesis. Cream the shortening and sugar
unitedly, in a large mixing trough, until light and fluffy, using an
electric mixer set on medium upper. Add the egg, one at a time,
beating well after each plus. Add the dry ingredients
alternately with the milk mixture and bananas to the cream assortment,
blending well after each improver, using low speed on the sociable. Stir
in the walnuts and pour the batter into a lubricated 13 X 9 X 2-inch
baking pan. Bake in a preheated 350 Degree F. oven for astir 45
minutes or until a cake tester or wooden pick inserted in the center
comes out houseclean. Nerveless, in the pan, on a wire rack until cold to the
hint, then ice.
PENUCHE ICING:
Heat the butter in a 2-quart saucepan, over medium heating, until
bubbling but not browned. Stir in the brown dough. Fake, stirring
perpetually, until the mixture comes to a roil. Reduce the heat to
low and ready, stirring perpetually, another 2 proceedings. Stir in the
milk. Increase the heat to medium and cook until the mixture returns
to a churn. Remove from the heat and cool to tepid. When the
mixture is luke tender, stir in the Confectioners' sugar and beat with
a wooden spoon until well blended and thick enough to gap. If
requisite, place the pan in a bowl of ice water and beat with a
wooden spoon until the frosting reaches a spreading eubstance. If
the frosting becomes too blotto, warm over low passion.
Yields
16 Servings
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