Banana Nut Layer Cake

by Ruth

Servings: 8 servings

INGREDIENTS

1/2 cup shortening
2 cups sugar
1 egg, plus 1 egg white
1 cup buttermilk
1 cup ripe bananas, mashed
2 cups flour
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla extract
1/2 cup chopped walnuts

Filling:
1/4 cup butter or margarine
1/2 cup brown sugar, packed
1/4 cup flour
1 pinch salt
3/4 cup milk
1 egg yolk
1 tsp. vanilla extract
1/2 cup walnuts, chopped
Confectioner's sugar

INSTRUCTIONS

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. Addvanilla and nuts. Pour into two greased and floured 9-inch round baking pans. Bake at 350°F 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.

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