Preheat the oven to 350ºF. Butter and lightly flour a 9-inch square cake pan. Cream the butter or shortening, slowly add the sugar, and beat until light.
Mix the flour, baking soda and salt, add to the first mixture, and blend.
Slowly add the sour milk or sour cream and beat until well blended. Spread in the pan and bake for about 45 minutes, or until a toothpick comes out clean.
Cool in the pan for 5 minutes before turning onto a rack. Split the cake and fill with Banana Cream Filling (p. 604) and frost with Portsmouth Frosting (p.597). I didn’t split or fill with filling.
¼ cup butter, melted
¼ cup cream
1 teaspoon vanilla or rum (no rum on hand, hardee har har)
About 3 cups confectioners’ sugar (should’ve paid more attention to the about part of this ingredient)
Mix the butter, cream, and vanilla or rum together in a bowl. I was concerned when I poured the cream into the melted butter. It wasn’t hot, but as you can see, it curdled. It was fine, though – didn’t make a difference in taste.
Slowly beat in the sugar until thick and creamy. This is enough to frost an 8- or 9-inch tow layer cake.
The lighting was off in this picture and it was the only one I took at this point. The frosting was definitely NOT that yellowish.