1 pkg. Duncan Hines yellow cake mix (butter, not oil)
1 lg. ripe, mashed banana
1 tsp. banana flavoring
Juice from canned fruit
1/2 c. chopped nuts, coat with 1 tbsp. flour

Prepare cake mix as directed, but substitute water with any canned fruit juice you may have left over from canned pears, peaches, fruit cocktail, etc. Add to the batter, the banana and flavoring. Mix on low just to blend. Stir in the floured nuts. Grease and line with waxed paper two 9-inch pans or one oblong pan.

Bake as directed on box. Cool in pan 10 minutes. Turn on a wire rack and cool completely. Frost with Fluffy White Icing.

FLUFFY WHITE ICING:

Beat together 1/2 cup Crisco and 1 stick of butter. Add 1 cup granulated sugar and beat well, about 3 minutes. Add 5 tablespoons of flour, 1 tablespoon at a time, beating well after each spoon. Add 1/2 cup milk, at room temperature. Add 1 teaspoon vanilla extract. Beat on high speed for 5-7 minutes. You cannot over beat this icing, but you can under beat it.