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1
Sift the cake flour, baking powder, baking soda, and salt, blending well and set aside.
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2
Place the vinegar in a measuring cup.
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3
Add enough milk to make 23 cup and set aside.
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4
Cream the shortening and sugar together, in a large mixing bowl, until light and fluffy, using an electric mixer set on medium speed.
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5
Add the eggs, one at a time, beating well after each addition.
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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.
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7
Stir in the walnuts and pour the batter into a greased 13 X 9 X 2-inch baking pan.
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8
Bake in a preheated 350 Degree F. oven for about 45 minutes or until a cake tester or wooden pick inserted in the center comes out clean.
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9
Cool, in the pan, on a wire rack until cold to the touch, then frost.
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10
PENUCHE FROSTING:
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11
Heat the butter in a 2-quart saucepan, over medium heat, until bubbling but not browned.
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12
Stir in the brown sugar.
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13
Cook, stirring constantly, until the mixture comes to a boil.
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14
Reduce the heat to low and cook, stirring constantly, another 2 minutes.
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15
Stir in the milk.
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16
Increase the heat to medium and cook until the mixture returns to a boil.
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17
Remove from the heat and cool to lukewarm.
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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.
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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.
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20
If the frosting becomes too stiff, warm over low heat.
