Banana Cake with Fudge Frosting

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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.