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1
Sift the cake flour, baking pwdr, baking soda, and salt, blending well and set aside.
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2
Place the vinegar in a measuring c.. Add in sufficient lowfat milk to make 2/3 c. and set aside.
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3
Cream the shortening and sugar together, in a large mixing bowl, till light and fluffy, using an electric mixer set on medium speed.
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4
Add in the Large eggs, one at a time, beating well after each addition.
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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.
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6
Stir in the walnuts and pour the batter into a greased 13 X 9 X 2-inch baking pan.
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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.
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8
Cold, in the pan, on a wire rack till cool to the touch, then frost.
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9
PENUCHE FROSTING:Heat the butter in a 2-qt saucepan, over medium heat, till bubbling but not browned.
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10
Stir in the brown sugar.
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11
Cook, stirring constantly, till the mix comes to a boil.
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12
Reduce the heat to low and cook, stirring constantly, another 2 min.
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13
Stir in the lowfat milk.
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14
Increase the heat to medium and cook till the mix returns to a boil.
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15
Remove from the heat and cold to lukewarm.
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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.
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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.
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18
If the frosting becomes too stiff, hot over low heat.
