Banana Layer Cake With Caramel Frosting |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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From The Southern Heritage Cakes Cookbook. Ingredients:
1/2 cup butter or 1/2 cup margarine, softened |
1 1/2 cups sugar |
2 eggs, separated |
1 teaspoon baking soda |
1/4 cup plus 1 tbsp. buttermilk |
2 cups all-purpose flour |
3 large ripe bananas, mashed |
1 cup chopped pecans |
1 1/4 cups sugar |
3/4 cup firmly packed brown sugar |
1 cup evaporated milk |
1/2 cup butter or 1/2 cup margarine |
Directions:
1. Cream butter; gradually add sugar, beating well.
2. Add egg yolks, one at a time, beating well after each addition.
3. Dissolve soda in buttermilk; add to creamed mixture alternately with flour, beginning and ending with flour.
4. Stir in mashed bananas and pecans.
5. Beat egg whites (at room temperature) until stiff peaks form; fold into batter.
6. Pour batter into 2 greased and floured 8 inch round cake pans.
7. Bake at 350 degrees for 30 minutes or until toothpick comes out clean.
8. Cool cake in pans 10 minutes; remove layers from pans, and let cool completely.
9. For frosting, combine all ingredients in a heavy saucepan; cook over medium heat, stirring frequently until mixture reaches soft ball stage (240 degrees).
10. Remove from heat, and beat until spreading consistency; add additional milk, if necessary.
11. Spread immediately on cooled cake between layers and on top and sides.
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