Banana Layer Cake With Caramel Frosting - cooking recipe

Ingredients

1/2 cup butter or 1/2 cup margarine, softened
1 1/2 cups sugar
2 eggs, separated
1 teaspoon baking soda
1/4 cup plus 1 tbsp. buttermilk
2 cups all-purpose flour
3 large ripe bananas, mashed
1 cup chopped pecans
Caramel Frosting
1 1/4 cups sugar
3/4 cup firmly packed brown sugar
1 cup evaporated milk
1/2 cup butter or 1/2 cup margarine

Preparation

Cream butter; gradually add sugar, beating well.
Add egg yolks, one at a time, beating well after each addition.
Dissolve soda in buttermilk; add to creamed mixture alternately with flour, beginning and ending with flour.
Stir in mashed bananas and pecans.
Beat egg whites (at room temperature) until stiff peaks form; fold into batter.
Pour batter into 2 greased and floured 8 inch round cake pans.
Bake at 350 degrees for 30 minutes or until toothpick comes out clean.
Cool cake in pans 10 minutes; remove layers from pans, and let cool completely.
For frosting, combine all ingredients in a heavy saucepan; cook over medium heat, stirring frequently until mixture reaches soft ball stage (240 degrees).
Remove from heat, and beat until spreading consistency; add additional milk, if necessary.
Spread immediately on cooled cake between layers and on top and sides.