Ingredients
- 2 c. Gold Medal™ all purpose flour
- 1½ tsp. baking soda
- ½ tsp. ground cinnamon
- ¼ tsp.salt
- 1 c. granulated sugar
- 1 c. butter or margarine, softened
- 2 eggs
- 1 tsp. vanilla
- ½ c. buttermilk
- 1 c. mashed bananas (about 2 large)
- Frosting:
- 1 c. granulated sugar
- ½ c. unsweetened baking cocoa
- ½ c. milk
- ¼ c. butter or margarine
- 2 T. light corn syrup
- 1 to 1½ c. powdered sugar
- 1 tsp. vanilla
Directions
- Heat oven to 350°F.
- Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening.
- In medium bowl, mix flour, baking soda, cinnamon and salt; set aside.
- In large bowl, beat 1 cup sugar and 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. Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean.
- Cool completely, about 1 hour.
- Meanwhile, in 2 quart saucepan, mix 1 cup granulated sugar and the cocoa.
- Stir in milk, butter and the corn syrup.
- Heat to boiling, stirring frequently.
- Boil 3 minutes, stirring occasionally; remove from heat.
- Beat in powdered sugar and 1 teaspoon vanilla with spoon until smooth and spreadable.
- Spread Fudge Frosting on cooled cake.