1/4 c plus 2 T milk
1/2 t salt
3 to 4 c confectioner’s sugar
DIRECTIONS: Cake - Cream shortening and sugar in a large bowl. Add eggs and beat well. Sift cake flour, baking powder, baking soda and salt into a separate bowl. Add to creamed mixture alternately with buttermilk, mixing well after each addition. Fold in bananas and walnuts. Divide batter into two greased and floured 9 inch round baking pans. Bake at 350 degrees for 35 to 40 minutes. Cool 10 minutes then remove from pans. Frosting – Melt butter in a small saucepan. Stir in brown sugar and bring mixture to a boil. Reduce heat and simmer for 2 minutes, stirring constantly. Add milk and boil again. Remove from heat. Let cool and pour into a larger mixing bowl. Add salt and vanilla. Gradually beat in confectioner’s sugar until creamy and of spreading consistency. Spread between cake layers and frost the top.