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1
Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) cake pans.
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2
For the cake: In a medium bowl, stir together flour and baking soda; set aside.
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3
Using an electric mixer, cream together shortening and sugar in a bowl until light and fluffy, about 2 to 3 minutes.
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4
Add eggs 1 at a time, mixing well after each addition.
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5
Mix in mashed bananas, buttermilk, and vanilla.
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6
Add flour mixture, mix until just combined.
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7
Stir in black walnuts.
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8
Pour into prepared pans.
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9
Bake until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.
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10
Cool in pans on a cooling rack for 10 minutes.
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11
Remove from pans and cool completely.
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12
Meanwhile, prepare frosting.
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13
Melt butter in small saucepan.
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14
Add brown sugar and 1/3 cup cream.
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15
Cook over medium-low heat until the sugar is dissolved, about 2 minutes.
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16
Remove from heat and add vanilla.
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17
Transfer to a large bowl.
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18
Using a handheld electric mixer, beat in confectioners' sugar a little at a time until smooth.
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19
If frosting is too thick, add 1 tablespoon heavy cream at a time until consistency is right.
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20
Sandwich 2 layers of cake with frosting.
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21
Frost the outside of the cake.
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22
Press chopped black walnuts on the sides of the cake, if desired.
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23
*Cook's Note: DO NOT substitute English walnuts for black walnuts.
