Banana Layer Cake With Caramel Frosting

Name: Banana Layer Cake With Caramel Frosting
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1 cake
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

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Recipe by AlainaF

From The Southern Heritage Cakes Cookbook.

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READY IN: 1hr

YIELD: 1 cake

UNITS: US

INGREDIENTS

Nutrition

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
Caramel Frosting
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

Cream butter; gradually add sugar, beating well.
Add egg yolks, one at a time, beating well after each addition.
Dissolve soda in buttermilk; add to creamed mixture alternately with flour, beginning and ending with flour.
Stir in mashed bananas and pecans.
Beat egg whites (at room temperature) until stiff peaks form; fold into batter.
Pour batter into 2 greased and floured 8 inch round cake pans.
Bake at 350 degrees for 30 minutes or until toothpick comes out clean.
Cool cake in pans 10 minutes; remove layers from pans, and let cool completely.
For frosting, combine all ingredients in a heavy saucepan; cook over medium heat, stirring frequently until mixture reaches soft ball stage (240 degrees).
Remove from heat, and beat until spreading consistency; add additional milk, if necessary.
Spread immediately on cooled cake between layers and on top and sides.

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