Banana Nut Cake with Double Cream Frosting
Prep Time: 30 min
Cook Time: 25 Min
Serves 1 Servings
Difficulty Moderate
Ingredients
CAKE
- 1 pkg. yellow cake mix
- 1 1/2 tsps. Spice Islands® Ground Saigon Cinnamon
- 1/8 tsp. Spice Islands® Ground Nutmeg
- 2 ripe bananas
- 1 C. water
- 1/2 C. Crisco® Pure Vegetable Oil
- 3 large eggs
- 1/2 C. finely chopped pecans
DOUBLE CREAM FROSTING
- 3/4 C. heavy cream
- 1 (8 oz.) pkg. cream cheese
- 1/2 C. Crisco® All-Vegetable Shortening
- 2 C. powdered sugar
- 1/2 tsp. banana extract
Directions
- HEAT oven to 350°F. Spray two 9-inch round cake pans with flour no-stick cooking spray.
- COMBINE cake mix with remaining cake ingredients in bowl of electric mixer; blend on low speed 1 minute; scrape sides of the bowl. Increase speed to medium; beat 2 minutes, scraping sides down as needed. Divide between prepared pans.
- BAKE 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool on wire racks 10 minutes. Remove from pans; cool completely.
- WHIP cream until peaks form; set aside. Place cream cheese and shortening in bowl of electric mixer; blend on low speed until combined.
- ADD powdered sugar, 1/4 C. at a time; blend on low speed until well incorporated, about 1 minute. Add banana extract, if desired; blend on medium speed until fluffy, about 1 minute more. Gently fold in whipped cream. Use immediately to frost cake.
- PLACE 1 cake layer, top side down, on serving plate. Spread with frosting. Top with second layer, top side up. Frost sides and top of cake with remaining frosting.
