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Banana Spice Cake with Cream Frosting
Nb persons: 0
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Source: Kathy and Shelly Viviano
| Cake | |
| 2/3 cup | vegetable shortening |
| 1 2/3 cups | sugar |
| 2 | eggs |
| 1 ¼ cups | ripe bananas, mashed |
| 2 ½ cups | cake flour, sifted |
| 1 ¼ teaspoons | baking soda |
| 1 teaspoon | salt |
| 1 ½ teaspoons | cinnamon |
| ¾ teaspoon | nutmeg |
| ½ teaspoon | ground cloves |
| 2/3 cup | buttermilk |
| 1 | banana, sliced |
| ½ bar | German Sweet Chocolate |
| 2 tablespoon | sour cream |
| Frosting | |
| ¾ cup | milk |
| 2 ½ tablespoons | flour |
| ½ cup | butter |
| ½ cup | white vegetable shortening |
| ¾ cup | granulated sugar |
| 2 teaspoons | vanilla |
Cake
Cream together shortening and sugar. Add eggs and mashed bananas. Sift together flour, baking soda, salt, cinnamon, nutmeg, and cloves, 3 times. Add flour mixture to creamed mixture alternating with buttermilk, ending with flour mixture.
Bake in 2 9 inch greased and floured cake pans in moderate oven (350 degrees F) for 30 –35 minutes, or until cake springs back when touched lightly with finger tip.
Frosting combine milk ad flour and cook until thickened. Cool thoroughly. Cream together butter, shortening, and sugar. Add cold flour-milk paste and beat until all sugar is dissolved, 20 minutes or longer. Add 2 teaspoons vanilla and blend.
To assemble: Spread creamy frosting on one layer of the cooled cake; top with sliced bananas. Put second layer on top and frost cake. Melt chocolate and beat in sour cream. Spoon over cake in swirls.
The versatile banana shows up again-from Kathy and Shelly Viviano.
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