Blue Ribbon Banana Cake With Creamy Nut Filling
Ingredients
3/4 C. shortening
1 1/2 C. sugar
2 eggs
1 C. mashed bananas
Pinch salt
2 C. sifted flour
1 tsp. baking soda
1 tsp. baking powder
1/2 C. buttermilk
1 tsp. vanilla
1/2 C. chopped pecans
1 C. shredded coconut
1/2 C. brown sugar, optional
Creamy nut filling
1/2 C. sugar
2 Tbsp. flour
1/2 C. cream
2 Tbsp. butter
1/2 C. chopped pecans
1/4 tsp. salt
1 tsp. vanilla
White snow frosting
1 egg white
1/4 C. shortening
1/4 C. butter
1/2 tsp. coconut extract
1/2 tsp. vanilla extract
Cooking Instructions
Cream together shortening and sugar until fluffy. Add eggs. Beat 2 minutes at medium speed. Add bananas. Beat 2 minutes. Sift together dry ingredients, add to creamed mixture along with butter milk and vanilla. Starting with flour. Beat 2 minutes. Stir in nuts. Turn into 2 greased and floured 9 inch round layer cake pans. Sprinkle 1/2 C. coconut on each layer. For the coffee cake sprinkle with 1/3 C. brown sugar. Bake in moderate, 350 to 375 degree oven, for 25 to 30 minutes. Cool. Creamy Nut Filling: Combine ingredients in heavy saucepan. Cook until thickened. Add pecans, salt and vanilla. Cool. White Snow Frosting: Cream together egg white, shortening, butter, coconut extract and vanilla. Gradually add powdered sugar, beating till light and fluffy.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)