BANANA CAKE

MAKES 1 8-INCH DOUBLE LAYER CAKE

If you like banana cake, this is the one. The frosting is also terrific. However, it does use a raw egg. I can't imagine how many times we made this cake in the past and there was never a problem. But times have changed, and you might be hesitant to take the chance. I would use a pasteurized egg, which is perfectly safe. Otherwise, just make your favorite vanilla or cream cheese frosting.

INGREDIENTS

1-1/2 cups sugar

3/4 cup shortening

2 egg yolks

1 teaspoon vanilla

2-1/2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup sour milk or buttermilk

3 medium, ripe bananas

2 egg whites

Frosting (below)

Preheat oven to 375° F. Grease and flour 2 8-inch round cake pans. Cream together the sugar and shortening. Add the egg yolks and vanilla. In a separate bowl, sift together the flour, baking powder, baking soda and salt. Add to creamed mixture, alternating with the sour milk. Crush the bananas and add to the flour mixture. Whip the egg whites until firm; fold into batter. Pour into prepared cake pans. Bake for about 30-35 minutes or until cake tester inserted comes out clean. Remove from oven. Cool on racks for about 10 minutes, until slightly cool. Remove cakes from pans and continue to cool on racks. When completely cool, frost with 'Easy Frosting'.

EASY FROSTING

1 large pasteurized egg
1 teaspoon vanilla
2 cups confectioner's sugar
1/4 teaspoon salt
1/3 cup shortening

Combine all ingredients. Beat well until smooth and spreading consistency. Frost cake. (This frosting has more stability because of the use of shortening instead of butter.)

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