Recipe by Barb G.
This is a very good moist cake, with a yummy icing. You can substitute English walnuts for black walnuts*. The recipe is courtesy of Paula Deen
Top Review by startnover
This is very good, but oh so rich.....should've known as it is one of Paula Dean's!!! It is a very dense cake and a little goes a long way...I think it could serve several people. Thanks for posting.
- 2 cups all-purpose flour
- 1⁄2 teaspoon baking soda
- 1⁄2 cup vegetable shortening (such as Crisco)
- 1 1⁄2 cups sugar
- 2 eggs
- 2 ripe bananas
- 1⁄4 cup buttermilk
- 1 teaspoon pure vanilla extract
- 1 cup black walnut (regular English walnuts may be subbed)
- 1⁄2 cup butter, softened
- 1 cup packed dark brown sugar
- 1⁄3 cup heavy cream, plus more as necessary
- 1 tablespoon pure vanilla extract
- 1 (16 ounce) box confectioners' sugar
- 2 cups finely chopped black walnuts
Directions See How It's Made
- Preheat oven to 350°F; grease and flour 2(9-inch) cake pans.
- For the cake: In a medium bowl, stir together flour and baking soda; set aside.
- Using an electric mixer, cream together shortening and sugar in a bowl until light and fluffy, about 2 to 3 minutes.
- Add eggs 1 at a time, mixing well after each addition.
- Mix in mashed bananas, buttermilk,and vanilla; add flour mixture and mix until just combined.
- Stir in walnuts.
- Pour into prepared pans, bake until a toothpick inserted comes out clean, about 35 minutes.
- Cool in pans on a cooling rack, remove from pans and cool completely.
- While cake is baking, prepare frosting.
- Melt butter in a small saucepan.
- Add brown sugar and 1/3 cup cream; cook over medium-low heat until sugar is dissolved, about 2 minutes.
- Remove from heat and add vanilla; transfer to a large bowl.
- Using a hand mixer, beat in confectioners sugar a little at a time until smooth.
- (If frosting is to thick, add 1 tablespoon heavy cream at a time until consistency is right).
- Sandwich 2 layers of cake with frosting; frost outside of the cake.
- Press chopped walnuts on sides of cake, if desired.