Banana Cake With Penuche Frosting Recipe

1. 1

   Sift the cake flour, baking pwdr, baking soda, and salt, blending well and set aside.

2. 2

   Place the vinegar in a measuring c.. Add in sufficient lowfat milk to make 2/3 c. and set aside.

3. 3

   Cream the shortening and sugar together, in a large mixing bowl, till light and fluffy, using an electric mixer set on medium speed.

4. 4

   Add in the Large eggs, one at a time, beating well after each addition.

5. 5

   Add in the dry ingredients alternately with the lowfat milk mix and bananas to the cream mix, blending well after each addition, using low speed on the mixer.

6. 6

   Stir in the walnuts and pour the batter into a greased 13 X 9 X 2-inch baking pan.

7. 7

   Bake in a preheated 350 Degree F. oven for about 45 min or possibly till a cake tester or possibly wooden pick inserted in the center comes out clean.

8. 8

   Cold, in the pan, on a wire rack till cool to the touch, then frost.

9. 9

   PENUCHE FROSTING:Heat the butter in a 2-qt saucepan, over medium heat, till bubbling but not browned.

10. 10

    Stir in the brown sugar.

11. 11

    Cook, stirring constantly, till the mix comes to a boil.

12. 12

    Reduce the heat to low and cook, stirring constantly, another 2 min.

13. 13

    Stir in the lowfat milk.

14. 14

    Increase the heat to medium and cook till the mix returns to a boil.

15. 15

    Remove from the heat and cold to lukewarm.

16. 16

    When the mix is luke hot, stir in the Confectioners' sugar and beat with a wooden spoon till well blended and thick sufficient to spread.

17. 17

    If necessary, place the pan in a bowl of ice water and beat with a wooden spoon till the frosting reaches a spreading consistency.

18. 18

    If the frosting becomes too stiff, hot over low heat.

* Per serving · 4 servings · Values may vary.