Banana Cake with Fudge Frosting

 

2

cups Gold Medal® all-purpose flour

1 1/2

teaspoons baking soda

1/2

teaspoon ground cinnamon

1/4

teaspoon salt

1

cup granulated sugar

1

cup butter or margarine, softened

2

eggs

1

teaspoon vanilla

1/2

cup buttermilk

1

cup mashed bananas (about 2 large)

1

cup granulated sugar

1/2

cup unsweetened baking cocoa

1/2

cup milk

1/4

cup butter or margarine

2

tablespoons light corn syrup

1

to 1 1/2 cups powdered sugar

1

teaspoon vanilla

• 1 Heat oven to 350ºF. Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening. In medium bowl, mix flour, baking soda, cinnamon and salt; set aside.
• 2 In large bowl, beat 1 cup sugar and 1 cup butter with electric mixer on high speed, scraping bowl occasionally, until fluffy. Beat in eggs and 1 teaspoon vanilla. Gradually beat in flour mixture alternately with buttermilk until smooth. Stir in bananas. Pour into pan.
• 3 Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.
• 4 Meanwhile, in 2-quart saucepan, mix 1 cup granulated sugar and the cocoa. Stir in milk, 1/4 cup butter and the corn syrup. Heat to boiling, stirring frequently. Boil 3 minutes, stirring occasionally; remove from heat. Beat in powdered sugar and 1 teaspoom vanilla with spoon until smooth and spreadable. Spread Fudge Frosting on cooled cake.