BANANA SNACK CAKE

½ cup shortening
¾ cup packed brown sugar
½ cup sugar
2 eggs
1 cup mashed ripe bananas (2-3 medium)
1 tsp. vanilla extract
2 cups all purpose or whole wheat flour
1 tsp. baking soda
1 tsp. salt
½ cup buttermilk
½ cup chopped nuts

Frosting:
½ cup packed brown sugar
¼ cup butter or margarine
6 Tbsp. milk
2½ – 3 cups powdered sugar

In a mixing bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine flour, baking soda, and salt; add to the creamed mixture alternately with buttermilk. Stir in nuts.

Pour into a greased 9x13 inch pan. Bake at 350° for 25 – 30 minutes or until toothpick inserted near center comes out clean. Cool on wire rack.

For frosting, combine brown sugar, butter, and milk in a saucepan. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from heat; cool to lukewarm. Gradually beat in powdered sugar until frosting reaches spreading consistency. Frost the cake.

I often just whip up a batch of regular buttercream frosting so that I don't have to wait for this frosting to cool down. It tastes just as good with the buttercream frosting.