Banana Cake with Chocolate Frosting

This was my first try with one of the cakes in a new book I got for my birthday. "All Cakes Considered" a very cool book. My families first response to my choice was Banana's and Chocolate, yuk. They have since tasting it changed their minds completely. I am very impressed with the details of the recipes, and I have to say this is my best scratch cake yet. By the way in the picture I cheated and used some already prepared frosting I had with chocolate chips in it.

You'll need

10-inch tube pan

For the Cake

2/3 cup shortening (I used butter)

1 2/3 cups sugar

2 1/2 cups cake flour

1 1/4 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 1/4 cups ripe bananas, mashed (3 bananas)

1/3 cup butter milk (or 1/3 cup whole milk with 1 tsp lemon juice)

2 large eggs

2/3 cup chopped walnuts (optional)

For the Frosting

two 1-ounce squares unsweetened chocolate

1 1/2 teaspoons vanilla extract

6 tablespoons unsalted butter, at room temperature

4 3/4 cups confectioners' sugar

1/4 cup cream or sweetened condensed milk

To make the cake

1. Center a rack and preheat the oven to 350 degrees F. Prepare the pan.
2. With the mixer on medium speed, cream the shortening, then gradually add the sugar, mixing well.
3. In a separate bowl, dry whisk the cake flour, baking power, baking soda, and salt together. Add to the creamed mixture, beating until blended.
4. Add the mashed bananas and half the buttermilk and mix just until moistened, then increase the mixer speed to medium-high and beat for 2 minutes more.
5. Add the rest of the buttermilk and the eggs, and beat for 2 more minutes.
6. If you're going for the walnuts. add them to the batter and mix on low speed until just blended.
7. Pour the batter into the prepared pan. Bake for about 50 minutes, until the cake tests done.
8. Cool for 10 minutes, then unmold onto a cake rack and cool completely.
9. Melt the chocolate in a double boiler or in a heat-proof bowl fitted into a saucepan with simmering water. Remove from the heat and stir in the vanilla extract. allow to cool.
10. With the mixer on medium speed, cream the butter, then gradually add half of the confectioners' sugar, blending well. Beat in 2 tablespoons of cream. Beat in the remaining sugar and cream and set aside.
11. Add the melted chocolate to the creamed mixture and beat until smooth. allow to cool slightly, then spread on the cooled cake.