Banana Nut Cake with Double Cream Frosting

Prep Time: 30 minutes
Cook Time: 25 minutes
Yield: 1 9-inch layer cake

Ingredients:

CAKE
Crisco® Flour No-Stick Spray
1 package Pillsbury® Yellow Cake
1 1/2 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
2 ripe bananas, peeled and mashed
1 cup water
1/2 cup Crisco® Vegetable Oil
3 large eggs
1/2 cup finely chopped pecans

DOUBLE CREAM FROSTING
3/4 cup heavy cream
1 (8 oz) package cream cheese, softened
1/2 cup Crisco® All-Vegetable Shortening OR 1/2 stick Crisco® All-Vegetable Shortening Sticks
2 cups powdered sugar
1/2 teaspoon banana extract (optional)

Preparation Instructions:

1. Heat oven to 350°F. Spray two 9-inch round cake pans with no-stick cooking spray with flour; set aside.

2. Combine cake mix and remaining ingredients for cake; blend on low speed for 1 minute; scrape the sides of the bowl. Increase speed to medium and beat 2 minutes, scraping the sides down as needed. Divide between the prepared pans.

3. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks 10 minutes; remove from pans and cool completely. Frost with Double Cream Frosting; refrigerate until ready to serve. Refrigerate any leftovers.

DOUBLE CREAM FROSTING
1. Whip cream until peaks form; set aside. Place softened cream cheese and shortening in the bowl of an electric mixer; blend on low speed until combined.

2. Add powdered sugar, ¼ cup at a time, and blend on low speed until well incorporated, about 1 minute. Add optional banana extract; blend on medium speed until fluffy, about 1 minute more. Gently fold in the whipped cream. Use immediately to frost cake.