Banana nut cake #2
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Sugar |
| 1 | Stick margarine | |
| 2 | Egg yolks | |
| 2 | cups | Flour |
| ¼ | teaspoon | Baking powder |
| ¼ | cup | Buttermilk |
| 1 | teaspoon | Soda |
| 1 | cup | Mashed bananas |
| 1 | cup | Chopped nuts |
| 1 | teaspoon | Vanilla |
| 2 | Egg whites; stiffly beaten | |
| 1 | Stick butter or margarine | |
| 1 | Box (1-lb) confectioner's sugar | |
| ⅓ | cup | Evaporated milk (approx) |
Directions
BUTTER ICING
Cream butter and sugar; add egg yolks, mixing well. Add 1 cup flour and baking powder alternately with buttermilk and soda. Add mashed bananas and vanilla; mix well. Fold in stiffly beaten egg whites. Roll nuts in 1 cup of flour and add to the mixture. Bake at 350 degrees for 25 minutes in two well greased cake pans. Cool and ice.
To make Butter Icing: Cream butter and sugar; add milk slowly and beat.
Add vanilla and nuts.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .
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