Tennessee Banana-Black Walnut Cake with Caramel Frosting

cake

2 cups all purpose flour (i use cake flour)
1/2 tsp baking soda
1/2 c. solid veg. shortening
1 1/2 c. granulated sugar
2 large eggs
2 ripe bananas (mashed)
1/4 c. buttermilk
1 t pure vanilla extract
1 cup chopped black walnuts

frosting

1/2 c. butter, softened
1 c. packed dark brown sugar
1/3 c. heavy whipping cream, plus more as neccessary
1 T vanilla
16 ounces powdered sugar
2 c. finely chopped black walnuts for garnish (optional)

1. Preheat oven to 350. Grease and flour two 9 inch round cake pans. For the cake: In a medium bowl, stir together the flour and baking soda; set aside.
2. In a large bowl, using an electric mixer, cream together the shortening and sugar about 2-3 minutes. Add the eggs one at a time, mixing well after each addition. Mix in the mashed bananas, buttermilk, and vanilla. Add the flour mixture; mix until just combined. Stir in the black walnuts.
3. Pour into the prepared pans and bake until a toothpick inserted in the centers of the cakes comes out clean, about 25-30 minutes. depending on your oven, check after 20 minutes.
Cool in the pans on a cooling rack for ten minutes. Remove the cakes from the pans and cool completely.
4. For the frosting, Melt the butter in a small sauce pan. Add the brown sugar and cream. Cook over med-low heat until the dugar is dissolved. About 2 minutes.
Remove from the heat and add vanilla. Transfer to a large bowl. Using a hand held electric mixer, beat in he confectioners sugar a little at a time until smooth. If frosting is too thick add a little extra cream 1 T at a time. Assemble cake.