White Chocolate Banana Cake

White Chocolate Banana Cake
 
 Cake:
 2 cups Cake & pastry flour
 2 teaspoons Baking powder
 1 teaspoon Baking soda
 1/2 teaspoon Salt
 3/4 cup Crisco shortening
 2 Eggs
 1 cup Mashed banana, (3-4 bananas)
 1 teaspoon Vanilla
 2/3 cup Buttermilk
 2 White chocolate/1 oz each;
 Frosting:
 1/2 cup Crisco shortening
 1/2 cup Mashed banana (1-2 bananas)
 4 cups Icing sugar, sifted
 1 tablespoon Lemon juice
 2 White chocolate, melted and cooled
 1 tablespoon Milk; (1 to 2)
 White chocolate curls

Instructions:

Preheat oven to 350ºF. (180ºC). Grease two 8-inch round cake pans with shortening and line with waxed paper. Combine flour, baking powder, baking soda and salt. Cream shortening, sugar and eggs on high speed until light and fluffy. Add banana and vanilla. Add dry ingredients on low speed, alternating with buttermilk, mixing lightly after each addition. Stir in grated chocolate. Spread batter evenly in greased pans. Bake at 350ºF. (180ºC) for 30 to 35 minutes. Cool 10 minutes, then remove from pans and cool completely on wire racks.

Frosting: Beat all ingredients together at high speed until smooth and light. Use just enough milk to make a spreading consistency. Frost cake layers. Decorate with chocolate curls. Makes: About 8 servings. Freezing:

Excellent Posted to Bakery-Shoppe Digest V1 #396 by angstrom@ (Angela L Gilliland) on Nov 18, 1997