Delicious Banana Layer Cake

Cream butter, gradually adding sugar and beating well. Add egg yolks, one at a time, beating well after each addition.

Dissolve soda into buttermilk and add to the creamed mixture alternating with the flour. Stir in bananas and pecans.

Beat egg whites at room temperature until stiff peaks form. Fold gently into the batter.

Pour batter into two greased and floured 8-inch round cake pans. Bake at 350 degrees for 30 minutes or until an inserted toothpick comes out clean.

Cool for 10 minutes in pans. Remove from pans and let cool completely. Spread caramel icing between layers and top and sides.

For the Caramel Frosting:

Combine remaining ingredients in a heavy saucepan over medium heat, stirring frequently until mixture reaches soft ball (240 degrees) stage. Remove from heat and beat until spreadable. Add additional milk if needed. Spread immediately on the cooled cake.