Just Desserts: Fluffy Banana Cake with Ice Cream Icing

Note: This takes a regular banana cake & turns it into a frozen delight for the summer.

2 cups sifted all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon soda
1/2 teaspoon salt
1/2 cup shortening, soft
1 1/2 cup sugar
2 eggs, unbeaten
1 teaspoon vanilla
3 medium bananas (ripened)
1/4 cup buttermilk
1/2 cup chopped pecans
1 tub whipped topping (thawed)
3 cups vanilla ice cream

Preheat oven to 350 F. Grease and flour two round cake pans.

Mix shortening, sugar, eggs and vanilla. Mash bananas and add to mixture. Add flour, baking powder, soda & salt. Add buttermilk and nuts. Mix well, about 3 minutes.

Pour batter into greased & floured cake pans and bake for 35 minutes.

Remove from oven and cool completely on a wire rack.

To make the icing, in a large mixing bowl add ice cream and mix for about 1 minute. Add the whipped topping and continue mix -- scraping the sides of the bowl until topping & ice cream are well blended.

(Pop back into the freezer as needed to keep it from melting.)

Spread ice cream mixture on top of bottom layer and add 2nd layer to the tier. Quickly frost the cake with the remaining ice cream mixture. Place back in the freezer, uncovered, for at least 1 hour.

When ready to serve, use a bread knife to cut portions.

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