Banana Cake With Penuche Frosting

Directions

1. Sift the cake flour, baking pwdr, baking soda, and salt, blending well and set aside. Place the vinegar in a measuring c.. Add in sufficient lowfat milk to make 2/3 c. and set aside. Cream the shortening and sugar together, in a large mixing bowl, till light and fluffy, using an electric mixer set on medium speed. Add in the Large eggs, one at a time, beating well after each addition. Add in the dry ingredients alternately with the lowfat milk mix and bananas to the cream mix, blending well after each addition, using low speed on the mixer. Stir in the walnuts and pour the batter into a greased 13 X 9 X 2-inch baking pan. Bake in a preheated 350 Degree F. oven for about 45 min or possibly till a cake tester or possibly wooden pick inserted in the center comes out clean. Cold, in the pan, on a wire rack till cool to the touch, then frost.
2. PENUCHE FROSTING:Heat the butter in a 2-qt saucepan, over medium heat, till bubbling but not browned. Stir in the brown sugar. Cook, stirring constantly, till the mix comes to a boil. Reduce the heat to low and cook, stirring constantly, another 2 min. Stir in the lowfat milk. Increase the heat to medium and cook till the mix returns to a boil. Remove from the heat and cold to lukewarm. When the mix is luke hot, stir in the Confectioners' sugar and beat with a wooden spoon till well blended and thick sufficient to spread. If necessary, place the pan in a bowl of ice water and beat with a wooden spoon till the frosting reaches a spreading consistency. If the frosting becomes too stiff, hot over low heat.