#2303 - Layered Banana Cake

(by Shirley McNevich)

Batter: 2 1/4 cups white sugar; 3/4 cup Crisco shortening; 1 1/2 cups mashed ripe bananas; 3 eggs; 2 tsp. vanilla; 3 cups flour; 1 tsp. salt; 1 1/2 tsp. baking powder; 1 1/4 tsp. baking soda; 1 cup buttermilk; 1 1/2 cups chopped pecans

Frosting: 1 cup mashed ripe bananas; 3 TBSP softened butter; 2 cups Domino's powdered sugar; 1 1/2 cups chopped pecans; 1 tsp. vanilla

In a mixer add white sugar and Crisco--beat. Add eggs and 2 tsp. vanilla--beat. Add salt, baking powder and baking soda--beat. Add 1 1/2 cups mashed bananas--beat. Add buttermilk--beat. Slowly add flour--beat until mixed, then beat for 2 minutes. Remove bowl from mixer--add 1 1/2 cups chopped pecans--stir. Grease 3 - 9" round cake pans. Pour 1/3 of the batter into the 3 cake pans. Bake at 350 degrees for 30 minutes--test with a toothpick for doneness. Cool for 20 minutes, then remove cakes from cake pans and put them on wax paper. Cool completely. Frosting: in a mixer add powdered sugar, softened butter and mashed ripe bananas--beat. Add 1 tsp. vanilla--beat. Remove from mixer--add 1 1/2 cups chopped pecans--stir. Place 1st cake layer on a cake plate--frost the cake. Add second layer--frost it. Add third layer--frost the top and all of the sides.