Banana Cake with Fudge Frosting

Ingredients

• 2 cups Gold Medal™ all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1 cup butter or margarine, softened
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup buttermilk
• 1 cup mashed bananas (about 2 large)
• 1 cup granulated sugar
• 1/2 cup unsweetened baking cocoa
• 1/2 cup milk
• 1/4 cup butter or margarine
• 2 tablespoons light corn syrup
• 1 to 1 1/2 cups powdered sugar
• 1 teaspoon vanilla

Instructions

1. 1

   --- Preparation ---

2. 2

   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.

3. 3

   In large bowl, beat 1 cup sugar and 1 cup 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.

4. 4

   Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.

5. 5

   Meanwhile, in 2-quart saucepan, mix 1 cup granulated sugar and the cocoa. Stir in milk, 1/4 cup butter and the corn syrup. Heat to boiling, stirring frequently. Boil 3 minutes, stirring occasionally; remove from heat. Beat in powdered sugar and 1 teaspoom vanilla with spoon until smooth and spreadable. Spread Fudge Frosting on cooled cake.

6. 6

   --- Tips ---

7. 7

   You can tightly cover unfrosted or frosted cake and freeze up to 2 months.