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Banana Split Cake
3 cups all-purpose flour
2 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup butter or margarine, softened
1/2 cup shortening
1 3/4 cups sugar
3 eggs
1 teaspoon vanilla
2 cups buttermilk
1/4 cup strawberry topping
Red food color
1/4 cup pineapple topping
Yellow food color
2 tablespoons baking cocoa
2 tablespoons hot water
Banana Frosting (below)
3 to 4 medium bananas, thinly sliced
Chocolate topping, if desired
Heat oven to 350ºF. Grease and flour 3 round pans, 9x1 1/2 inches.
Mix flour, baking soda and salt; set aside. Beat butter, shortening and sugar in large bowl with electric mixer on medium speed about 3 minutes or until light and fluffy. Beat in eggs, one at a time. Beat in vanilla. Beat in flour mixture alternately with buttermilk. Continue beating on medium speed 1 minute, scraping bowl constantly.
Divide batter among 3 bowls (about 2 1/2 cups each). Stir 2 tablespoons of the strawberry topping and 3 drops of the red food color into batter in one bowl. Stir 2 tablespoons of the pineapple topping and 3 drops of the yellow food color into batter in second bowl. Mix cocoa and hot water; stir into batter in third bowl. Pour batters into separate pans.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour.
Make Banana Frosting. Place strawberry layer on serving plate; spread with remaining 2 tablespoons strawberry topping. Top with layer of banana slices; spread with 3/4 cup frosting. Top with chocolate layer; spread with remaining 2 tablespoons pineapple topping. Top with layer of banana slices; spread with 3/4 cup frosting. Top with pineapple layer. Frost side and top of cake with remaining frosting. Drizzle with chocolate topping. Store covered in refrigerator.
Banana Frosting
1 container (16 ounces) frozen whipped topping, thawed
1 package (4-serving size) banana cream instant pudding and pie filling mix
Just before using, gently stir whipped topping and pudding mix (dry) until well blended.
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