---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Blue Ribbon Banana Cake With Creamy Nut Filling
 Categories: Cakes, Fruits, Fillings, Frostings
      Yield: 12 Servings
 
    3/4 c  Shortening
  1 1/2 c  Sugar
      2    Eggs
      1 c  Bananas; mashed
      1 pn Salt
      2 c  Flour; sifted
      1 ts Baking soda
      1 ts Baking powder
    1/2 c  Buttermilk
      1 ts Vanilla
    1/2 c  Pecans; chopped
      1 c  Shredded coconut
    1/2 c  Brown sugar (optional)
           Creamy Nut Filling:
    1/2 c  Sugar
      2 tb Flour
    1/2 c  Cream
      2 tb Butter
    1/2 c  Pecans; chopped
    1/4 ts Salt
      1 ts Vanilla
           White Snow Frosting:
      1    Egg white
    1/4 c  Shortening
    1/4 c  Butter
    1/2 ts Coconut extract
    1/2 ts Vanilla extract
 
  Cream together shortening and sugar until fluffy. Add eggs. Beat
  2 minutes at medium speed. Add bananas. Beat 2 minutes.

  Sift together dry ingredients, add to creamed mixture along with
  buttermilk and vanilla. Starting with flour. Beat 2 minutes. Stir
  in nuts.

  Turn into two greased and floured 9" round layer cake pans.
  Sprinkle 1/2 cup coconut on each layer. For coffee cake sprinkle
  with 1/3 cup brown sugar. Bake in moderate, 350 to 375°F oven, for
  25 to 30 minutes. Cool.
  
  Creamy Nut Filling:

  Combine ingredients in heavy saucepan. Cook until thickened. Add
  pecans, salt, and vanilla. Cool.
  
  White Snow Frosting:

  Cream together egg white, shortening, butter, coconut extract, and
  vanilla. Gradually add powdered sugar, beating until light and
  fluffy.
  
  Recipe by Barbara Lilyhorn, Stamford NE

  Recipe FROM: Centennial Cookbook

  Formatted by: Nancy Filbert, Mar 1995
 
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