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Yield 2-9-inch layers


4 cups                    FLOUR, WHEAT, ALL PURPOSE
2 ¼ c                       SUGAR, GRANULATED
1 ½ tsp                   SALT
5 ¼ tsp                   BAKING POWDER
5 tbsp                     MILK, NONFAT, DRY
¾ c                          SHORTENING
1 c                           WATER
6                              EGGS, WHOLE, LARGE
½ c                          WATER
1 ½ Tbsp                EXTRACT, VANILLA
2 ¾ c                       BUTTER CREAM FROSTING
10 ounces              BANANA, FRESH, SLICED


  1. Sift together flour, sugar, salt, baking powder, and milk into mixer bowl.
  2. Add shortening and water to dry ingredients; beat at low speed 1 minute until blended. Scrape down bowl; continue beating 2 minutes. 
  3. Combine eggs, water, and vanilla. Add slowly to mixture while beating at low speed. Scrape down bowl. Beat at medium speed 3 minutes.
  4. Lightly spray each pan with non-stick cooking spray. Pour 3-1/2 quarts batter into each sprayed and floured pan.
  5. Using a convection oven, bake at 325 F. for 30 minutes or until done.
  6. Cool. Prepare Butter Cream Frosting Recipe. Spread frosting over layers. Thinly slice bananas; spread over frosting. Top with second layer; spread remaining frosting evenly over sides and top of cake.