GMA Recipe: Mrs. Groover's Banana Nut Delight Cake

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Mrs. Groover's Banana Nut Delight Cake
From chef and author Paula Dean
April 16, 2007

Known as the "Queen of Southern Cuisine," Southern Belle chef and Food Network veteran Paula Deen shares her secrets of success that she learned on her rocky road to culinary stardom in her new book, "Paula Deen: It Ain't All About the Cookin." These recipes represent pivotal times in her life.

Dean says, "From Michael's momma's memory and my cooking smarts, we reconstructed Banana Nut Delight Cake, his supreme favorite dessert, for his groom's cake at our wedding. It turned out to be delicious, but not exactly the cake he remembered so fondly. Imagine my own delight when, a year later, we found Mrs. Groover's original recipe box and the true Banana Nut Delight Cake recipe written in pencil on a little card in her own hand. Here it is. Now we have to have the weddin' all over again with this exactly right groom's cake."

Mrs. Groover's Banana Nut Delight Cake from Paula Dean

Mrs. Groover's Banana Nut Delight Cake from Paula Dean

Ingredients

3 cups all-purpose flour

2 tablespoons sugar

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup vegetable shortening

1 to 1 1/4 cups milk

1/4 cup melted unsalted butter

Directions

Preheat the oven to 350° F. Grease and flour three 8-inch or two 9-inch cake pans.

Sift the dry ingredients into a large mixing bowl; add the shortening, buttermilk, and banana. Mix until all the dry ingredients are dampened then beat at low speed for 2 minutes. Add the eggs and beat for 1 minute.

Pour the batter into the prepared pans and bake for 25 to 30 minutes.

Cool for 10 minutes in the pans, then turn out on a rack to cool completely before frosting.

Banana Nut Frosting

Ingredients

8 oz. package cream cheese, at room temperature

1 stick unsalted butter, at room temperature

1 one-pound box confectioner's sugar

1 teaspoon vanilla extract

1 cup chopped pecans

Directions

Combine all the ingredients, except for the pecans, and beat until fluffy. Fold in the pecans, and frost the cake.

If you love lots of icing, you can make 1 1/2 times this recipe. Remember, this is not banana bread but a stacked cake, so be sure to frost between the layers as well as the outside.

Recipes copyright 2007, Paula Deen from her cookbook, "Paula Deen: It Ain't All About the Cookin"