Banana Cream Sheet Cake

Serving Size: 12-15 servings

Ingredients:

Cake
2/3 cup Crisco® All-Vegetable Shortening
1 1/3 cups sugar
2 eggs
1 1/2 cups mashed bananas, about 3 large
1 teaspoon vanilla
2 cups Martha White® All-Purpose Flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1/3 cup buttermilk
1 cup chopped pecans

Icing
Cream Cheese Icing

Preparation Directions:

1. Heat oven to 350 degrees. Grease 13x9-inch baking pan. In large bowl, combine shortening and sugar, beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in bananas and vanilla.

2. In another bowl, combine flour, soda and salt; whisk or stir to blend. On medium low speed, blend about 1/3 of the flour mixture into the creamed mixture. Blend in about half of the buttermilk. Repeat with flour mixture and buttermilk, ending with remaining flour mixture. Stir in pecans.

3. Pour into prepared pan. Bake at 350° F. for 40 to 45 minutes or until cake begins to pull away from sides of pan and toothpick inserted in center comes out clean. Cool.

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