BANANA SPLIT CAKE

 

  • Cooking Time:
  • Servings: 12
  • Preparation Time:

Ingredients

  • 3/4 cup butter
  • 3 eggs
  • 1 cup sugar
  • 1 small ripe banana, mashed (1/3 cup)
  • 1/3 cup dairy sour cream
  • 1/3 cup milk
  • 1 tsp. vanilla
  • 2-1/4 cups all-purpose flour
  • 1-1/4 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. baking soda
  • 1/2 cup strawberry jam
  • 2 drops red food coloring (optional)
  • 2 1-oz. squares semisweet chocolate, melted and cooled
  • 3/4 to 1 cup strawberry jam or preserves
  • Strawberry Ice Cream (optional)

Directions

  • Let butter and eggs stand at room temperature 30 minutes. Preheat oven to 350 degrees F.
  • Grease bottoms of two 8-inch round cake pans.
  • Line bottoms with waxed paper or parchment paper.
  • Grease and flour; set aside.
  • In large bowl beat butter on medium speed 30 seconds; gradually beat in sugar to combine.
  • Add eggs one at a time, beating well after each addition.
  • In bowl combine banana, sour cream, milk, and vanilla.
  • In another bowl combine flour, baking powder, salt, and soda. Alternately beat flour mixture and banana mixture into butter mixture on low.
  • In small bowl combine 2/3 cup batter, the 1/2 cup strawberry jam, and food coloring.
  • In separate bowl combine 2/3 cup batter and melted chocolate.
  • Spread plain batter in prepared pans.
  • Spoon flavored batters on each plain batter; gently swirl with knife.
  • Bake 30-35 minutes, until wooden pick inserted near centers comes out clean.
  • Cool in pans on racks 10 minutes.
  • Remove from pans, peel off paper, cool.
  • Place one layer flat side down on plate.
  • Top with jam. Stack second layer flat side down.
  • Makes 12 servings

Notes

Categories: Cake  Dessert  Fruit 

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