I make the cake and then freeze the layers seperatly. easier to frost when frozen
Place 2/3 cups shortiening in mixing bowl. Sift in 2 1/2 cups flour, 1 2/3 cups sugar, 1 1/4 tsp. baking powder, 1 tsp. baking soda and 1 tsp. salt. Add bananas and 1/2 cup buttermilk. Mix till moistened and beat 2 mintes on medium speed on electric mixer. Add 1/3 cup buttermilk and 2 eggs, beat 2 minutes longer. Bake in 2 greased and lightly floured round cake pans at 350 degrees for 35 minutes. Cool 10 minutes and remove from pans.
You can line bottom of pan with wax paper. Can freeze and frost later. I use butter cream frosting.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (619g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1924 | ||
Calories from Fat: 773 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 85.9g | 114 % | |
Saturated Fat 44.5g | 222 % | |
Monounsaturated Fat 28.4g | ||
Polyunsanturated Fat 7g | ||
Cholesterol 237.3mg | 73 % | |
Sodium 23699.6mg | 817 % | |
Potassium 730.1mg | 19 % | |
Total Carbohydrate 253.8g | 75 % | |
Dietary Fiber 6.9g | 28 % | |
Sugars, other 246.9g | ||
Protein 31.1g | 44 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1924
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