2/3 c. shortening
1 3/4 c. sugar
3 eggs
2 1/4 c. all purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 tsp. baking powder
1/2 c. milk
1 1/2 c. mashed ripe bananas
3/4 c. chopped pecans
1 tsp. vanilla extract

Measure the first 8 ingredients into mixing bowl. Beat for 2 minutes on low speed. Add bananas, nuts, and vanilla. Beat another 2 minutes. Pour into three 9 inch cake pans that have been lined with wax paper. Bake at 350 degrees for about 25 minutes. When done, place on rack to cool 5 minutes before turning out of pans. When completely cool, frost the cake the Caramel Frosting. Yields one 3-layer cake.

CARAMEL FROSTING:

1/4 c. sugar, browned and caramelized in heavy skillet
1 c. milk
1/8 tsp. baking soda
1/2 c. chopped pecans
1/4 c. water
3 c. sugar
1/2 c. butter
1 tsp. vanilla extract

To the browned sugar in skillet add water to make thin syrup. Stir in sugar, milk, butter, and soda; boil briskly for 10 minutes, stirring. Cook to soft ball stage; cool in water, beating constantly. Add vanilla and nuts. Spread between layers and on top and sides of cake. Yields enough for a 3-layer cake.