Banana Cream Cake

I made this Banana Cream Cake this week from a vintage church cookbook and it really turned out nice.  The family appreciated it so much it was completely gone in 24 hours.

It looks the best right after it is assembled but, it does keep well in the refrigerator until consumed.  It won't last that long ;).

Ingredients:

Cake:

2 cups + 2 tablespoons all-purpose flour

1 1/2 cups granulated sugar

3 1/2 teaspoons baking powder

1 teaspoon salt

1/2 cup shortening

1 cup milk

1 teaspoon vanilla

3 eggs

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon cloves

1 1/4 cup chopped walnuts, divided (see below, Garnish)

pudding layer:

1 3-ounce box Jell-o cook & serve Banana Cream Pudding & Pie Filling

whip cream:

1 cup heavy whipping cream

2 tablespoons granulated sugar

1/2 teaspoon vanilla

garnish with:

1 medium banana sliced 

1 teaspoon lemon juice

1/4 cup walnuts

Preheat oven to 350 degrees F.   Grease and flour 2, 8-inch layer pans.  Add flour, sugar, baking powder, and salt together in stand mixer bowl.  Add shortening, milk, and vanilla and beat two minutes at medium speed.  Scrape sides and bottom of bowl as needed.  Add eggs and beat 2 minutes more.  Add spices and just mix in.  Take bowl off mixer stand and fold in the nuts.  Pour half of the batter in one layer cake pan and the other half of the batter in the other can pan.   Bake 30-35 minutes.  Cool.  Mix Banana Cream Pie Filling as per directions and cool in fridge.  Take a hand held mixer and whip the heavy whipping cream till almost forms stiff peaks. Whip in the 2 tablespoons of sugar and the vanilla.  Continue to whip till forms stiff peaks.  

Slice a medium banana and splash with the teaspoon of lemon juice to prevent browning of the fruit.

Assembly:

Place bottom layer of cake on desired plate.  Spread 1/2 of the Banana Cream Pie Filling on top of this layer.  Lay the other cake layer on top of that.  Spread the other half of the Banana Cream Pudding Pie Filling on top of that.  Take a pastry bag tip and pipe on the pudding some whip cream in the desired design you want.  Place slices of bananas on that and sprinkle with the 1/4 cup of walnuts and serve.  Place all leftovers in the refrigerator to keep.

Recipe adapted from: Favorite Recipes from Flagler County Kitchens    

Sherry

I will link this to:

Foodie Friday at Rattlebridge Farm

Homemaking Linkup at Hope In Every Season 

Lou Lou Girls Fabulous Party

Sweet and Savoury Sunday at Baking in Pyjamas

Tickle My Taste Buds Tuesdays at Lori's Culinary Creations

Fridays Unfolded at Nancherrow

The Party Bunch Weekend Linky at The Idea Room

Weekend Retreat Linky Party at AKA Design and Life

Foodie Friends Friday at Walking on Sunshine

Rooted in Thyme Simple and Sweet Fridays

Share Your Cup Thursday at Have a Daily Cup of Mrs. Olsen  

Sunday's Down Under at Natasha in Oz   

Home Matters linky Party at life With Lorelai