1 1/2 c. sugar
3/4 c. shortening
2 eggs
3/4 c. mashed ripe banana
1 tsp. vanilla
1 3/4 c. flour
1 tsp. baking soda
1 tsp. baking powder
2/3 c. buttermilk or sour milk
1/2 c. chopped walnuts

Beat sugar and shortening at high speed with electric mixer until fluffy. Add eggs; beat 2 minutes at medium speed. Add banana and vanilla; beat 2 minutes. Mix flour, soda, baking powder, and 1/2 teaspoon salt; add dry ingredients and the buttermilk alternately to the creamed mixture; beat well after each addition. Stir in nuts. Pour into 2 greased and floured 9 x 1 1/2 inch round cake pans. Bake at 375 degrees for 25 minutes or until cake tests done. Cool 10 minutes; remove pans. Cool on racks. Put the nut filling (recipe below) between the two layers and frost with White Frosting (below). Trim with walnuts if desired.

Serves 12.

NUT FILLING:

In saucepan mix 1/2 cup packed brown sugar and 2 tablespoons all-purpose flour; stir in 1/2 cup evaporated milk. Add 2 tablespoons butter; cook and stir until thickened. Stir in 1/3 cup chopped walnuts, 1/2 teaspoon vanilla and dash of salt. Chill 1 to 2 hours.

WHITE FROSTING:

In bowl, beat together 1 egg white, 1/2 cup shortening, 1/4 cup butter, and 1 teaspoon vanilla. Gradually beat in 2 cups sifted powdered sugar until fluffy.