Amish Banana Nut Cake With Penuche Frosting Recipe

Ingredients

• 2/3 cup vegetable shortening
• 1 2/3 cups sugar
• 3 whole eggs, room temp
• 2 1/4 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 1 1/4 teaspoons baking soda
• 1 1/4 teaspoons salt
• 2/3 cup buttermilk
• 1 1/4 cups bananas, mashed
• 2/3 cup chopped black walnut
• 3/4 cup butter
• 1 1/2 cups brown sugar
• 1/4 cup milk, plus 2 tablespoons milk
• 1/2 teaspoon salt
• 1 1/2 teaspoons vanilla extract
• 3 cups powdered sugar

Instructions

1. Preheat your oven to 350°F and grease two 9-inch cake pans.
2. In a large bowl, cream together 2/3 cup vegetable shortening and 1 2/3 cups sugar until fluffy.
3. Add 3 whole eggs, one at a time, mixing well after each addition.
4. In another bowl, blend together 2 1/4 cups all-purpose flour, 1 1/4 teaspoons baking powder, 1 1/4 teaspoons baking soda, and 1 1/4 teaspoons salt.
5. Gradually add the dry ingredients to the creamed mixture alternately with 2/3 cup buttermilk, starting and ending with the flour mixture.
6. Stir in 1 1/4 cups mashed bananas and 2/3 cup chopped black walnuts until just combined.
7. Pour the batter evenly into the prepared cake pans and bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then carefully remove them from the pans and allow to cool completely on wire racks before frosting.
9. For the frosting, melt 3/4 cup butter in a saucepan over medium heat, then stir in 1 1/2 cups brown sugar and bring to a boil, stirring constantly.
10. Reduce heat and simmer for 2 minutes, stirring, then add 1/4 cup milk and return to a boil, stirring well.
11. Pour the mixture into a mixing bowl, add 1/2 teaspoon salt and 1 1/2 teaspoons vanilla extract, then gradually beat in 3 cups powdered sugar until smooth and spreadable.
12. Frost the cooled cake layers, placing frosting between the layers, on top, and on the sides.