1. Heat oven to 350°. Grease bottom and sides of rectangular pan, 13 X 9 X 2 inches, or 2 round pans, 8 X 1 1/2 or 9 X 1 1/2 inches, with shortening lightly flour.
2. Beat all ingredients except raisins, nuts and Maple-Nut Buttercream Frosting in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Stir in raisins and nuts. Pour into pan(s).
3. Bake rectangle 45 to 50 minutes, rounds 40 to 45 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on wire rack. Cool rounds 10 minutes remove from pans to wire rack. Cool completely, about 1 hour.
4. Frost rectangle or fill round layers and frost with Maple-Nut Buttercream Frosting.
*Do not use self-rising flour.
**Spreads with at least 65% vegetable oil can be used.
NUTRITION FACTS: Calories 355 (Calories from Fat 115) Fat 13g (Saturated 5g) Cholesterol 55mg Sodium 450mg Carbohydrate 56g (Dietary Fiber 2g) Protein 5g % DAILY VALUE: Vitamin A 6% Vitamin C 0% Calcium 4% Iron 10% DIET EXCHANGES: Not Recommended
Banana Cake: Substitute 1 1/2 cups mashed ripe bananas (3 medium) for the applesauce and buttermilk for the water. Omit pumpkin pie spice and raisins. Increase baking powder to 1 teaspoon. Frost with Browned Butter Buttercream Frosting or Chocolate Buttercream Frosting if desired.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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