Recipe - Banana Nut Layer Cake

One half cup Shortening
2 cup Sugar
1 Egg; plus
1 Egg white
1 cup Buttermilk
1 cup Mashed ripe bananas
2 cup Flour
1 teaspoon Baking soda
1 teaspoon Salt
1 teaspoon Vanilla extract
One half cup Chopped walnuts
FILLING:
One fourth cup Butter or margarine
One half cup Packed brown sugar
One fourth cup Flour
pn Salt
Three fourths cup Milk
1 Egg yolk
1 teaspoon Vanilla extract
One half cup Chopped walnuts
Confectioner's sugar

In a mixing bowl, cream shortening and sugar. Beat in egg and egg white.
Add buttermilk and bananas; mix well. Combine flour, baking soda and salt;
stir into the creamed mixture. Add vanilla and nuts. Pour into two greased
and floured 9" round baking pans. Bake at 350 degrees for 35 minutes or
until cake tests done. Cool in pans 10 minutes before removing to a wire
rack.

For filling, melt butter and brown sugar in a saucepan over medium heat. In
a small bowl, combine flour and salt with a small amount of milk; stir
until smooth. Add the remaining milk gradually. Add egg yolk and mix well;
stir into saucepan. Cook and stir over medium heat until very thick, about
10 minutes. Add vanilla and nuts. Cool. Spread between cake layers. Dust
with confectioner's sugar. Chill. Store in the refrigerator.

From: "Taste of Home" Magazine, October/November 1994 Posted by: Debbie
Carlson (PHHW01A)
Posted to BakeryShoppe Digest V1 #396 by angstrom@juno.com (Angela L
Gilliland) on Nov 18, 1997