2 1/4 c  Cake Flour; Sifted
1 1/4 ts Baking Powder
1 1/4 ts Baking Soda
1 ts Salt
2 ts Vinegar
Milk
2/3 c  Vegetable Shortening
1 2/3 c  Sugar
3 lg Eggs
1 1/4 c  Ripe Bananas; Mashed 3 to 4
1 c  Walnuts; Chopped

PENUCHE FROSTING
1/2 c Butter Or Regular Margarine
1 c Brown Sugar; Packed
1/4 c Milk
2 c Confectioners Sugar; Sifted

Sift the cake flour, baking powder, baking soda, and salt, blending well
and set aside. Place the vinegar in a measuring cup. Add enough milk to
make 2/3 cup and set aside. Cream the shortening and sugar together, in a
large mixing bowl, until light and fluffy, using an electric mixer set on
medium speed. Add the eggs, one at a time, beating well after each
addition. Add the dry ingredients alternately with the milk mixture and
bananas to the cream mixture, blending well after each addition, using low
speed on the mixer. Stir in the walnuts and pour the batter into a greased
13 X 9 X 2-inch baking pan. Bake in a preheated 350 Degree F. oven for
about 45 minutes or until a cake tester or wooden pick inserted in the
center comes out clean. Cool, in the pan, on a wire rack until cold to the
touch, then frost.

PENUCHE FROSTING:

Heat the butter in a 2-quart saucepan, over medium heat, until bubbling but
not browned. Stir in the brown sugar. Cook, stirring constantly, until the
mixture comes to a boil. Reduce the heat to low and cook, stirring
constantly, another 2 minutes. Stir in the milk. Increase the heat to
medium and cook until the mixture returns to a boil. Remove from the heat
and cool to lukewarm. When the mixture is luke warm, stir in the
Confectioners sugar and beat with a wooden spoon until well blended and
thick enough to spread. If necessary, place the pan in a bowl of ice water
and beat with a wooden spoon until the frosting reaches a spreading
consistency. If the frosting becomes too stiff, warm over low heat.