1/2 c. shortening
1 1/2 c. sugar
1 c. mashed ripe bananas
3 egg yolks (add one at a time)
2 c. cake flour (sift once, then measure)
1 tsp. baking powder
1 tsp. salt
1/4 c. sour milk
3 egg whites
2 tsp. vanilla

Sift together flour, baking powder, baking soda and salt. Beat egg whites until stiff, 2 minutes at medium speed, continue beating 1/2 minute longer while adding 3 tablespoons sugar (taken from amount called for in recipe), set aside.

Cream shortening 1 minute at high speed, continue beating at high speed while adding rest of sugar gradually. Beat 1 minute longer to thoroughly mix. Add bananas and beat 1 minute at medium speed to blend. Add egg yolks one at a time, beating 1/2 minute at medium speed after each addition.

Add vanilla. Then add flour mixture alternately with milk, begin by adding 1/3 of the flour, then 1/2 milk then another 1/3 of the flour, rest of the milk, and then the last of the flour, use medium speed, work quickly and DO NOT OVERBEAT, scrape sides with a rubber spatula while mixing, takes about 1 1/2 minutes. Fold in the egg whites with the spatula.

Pour batter into 3 (8 inch) cake pans and bake at 350 degrees for 30 minutes.

ICING:

1 (8 oz.) pkg. cream cheese
1 stick butter
1 box powdered sugar
1 tsp. vanilla
1 c. pecans, chopped

Cream cheese and butter together, add powdered sugar and vanilla. Mix until creamy. Ice cake between layers, adding a few pecans on each layer. Ice top and sides and put pecans on same.