Banana cake with penuche frosting Recipe

Home -> [Cakes, Desserts, Fruits, Icings & Frostings] -> [Banana cake with penuche frosting Recipe]

Banana cake with penuche frosting

Artist:	_	Yield:	16
Categories:	Cakes, Desserts, Fruits, Icings & Frostings	Rating:	0
Favorites	Add to Favorites	Print Recipe

Ingredients:

2 1/4	cup	Cake Flour, Sifted
1 1/4	tsp	Baking Powder
1 1/4	tsp	Baking Soda
1	tsp	Salt
2	tsp	Vinegar
		Milk
2/3	cup	Vegetable Shortening
1 2/3	cup	Sugar
3	large	Eggs
1 1/4	cup	Ripe Bananas, Mashed 3 to 4
1	cup	Walnuts, Chopped
		PENUCHE FROSTING
1/2	cup	Butter Or Regular Margarine
1	cup	Brown Sugar, Packed
1/4	cup	Milk
2	cup	Confectioners' Sugar, Sifted

Procedures:

1	Sift the cake flour, baking powder, baking soda, and salt, blending well and set aside.
2	Place the vinegar in a measuring cup.
3	Add enough milk to make 2/3 cup and set aside.
4	Cream the shortening and sugar together, in a large mixing bowl, until light and fluffy, using an electric mixer set on medium speed.
5	Add the eggs, one at a time, beating well after each addition.
6	Add the dry ingredients alternately with the milk mixture and bananas to the cream mixture, blending well after each addition, using low speed on the mixer.
7	Stir in the walnuts and pour the batter into a greased 13 x 9 x 2-inch baking pan.
8	Bake in a preheated 350 °F.
9	Oven for about 45 minutes or until a cake tester or wooden pick inserted in the center comes out clean.
10	Cool, in the pan, on a wire rack until cold to the touch, then frost.
11	Penuche frosting: heat the butter in a 2-quart saucepan, over medium heat, until bubbling but not browned.
12	Stir in the brown sugar.
13	Cook, stirring constantly, until the mixture comes to a boil.
14	Reduce the heat to low and cook, stirring constantly, another 2 minutes.
15	Stir in the milk.
16	Increase the heat to medium and cook until the mixture returns to a boil.
17	Remove from the heat and cool to lukewarm.
18	When the mixture is luke warm, stir in the confectioners" sugar and beat with a wooden spoon until well blended and thick enough to spread.
19	If necessary, place the pan in a bowl of ice water and beat with a wooden spoon until the frosting reaches a spreading consistency.
20	If the frosting becomes too stiff, warm over low heat.