-----FROSTING-----
5 tablespoons Flour
1 cup Butter -- softened
2 tablespoons Sugar
1 cup Sugar
1 cup Milk
1/2 teaspoon Almond extract
1/2 teaspoon Vanilla
Beat egg whites until very stiff; add 1/3 c. sugar to make a stiff
meringue. Set aside. In a large bowl, sift together the flour, baking
powder, baking soda, & salt. Make a well in the center of the dry
ingredients and add the oil, bananas, 1/3 c. milk & vanilla; beat 1
min. Add 1/3 c. milk and egg yolks; beat 1 min. Fold in meringue and
nuts. Pour into two 9" round, layer pans that have been well greased
and floured. (May use a 9x13 pan) Bake at 350 for 30-35 minutes for
layers, 40-45 minutes for rectangle pan. Remove from oven, cool in
pans for 5 minutes, then turn out onto a rack to finish cooling. When
cool, split layers into 2 each so you have a total of 4 layers of
cake. Place 1st layer on serving platter and proceed with
assembly. Directions continued part 2.
