Subj : Classic Banana Split Cake
To   : All
From : Mojo
Date : Sun Jun 19 2016 12:27 pm

Classic Banana Split Cake

Ingredients

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 unsweetened baking cocoa 
2 tablespoons hot water 

Filling and Frosting

1 container (16 oz) frozen whipped topping, thawed 
1 box (4-serving size) banana cream instant pudding and pie filling mix 
3 to 4 medium bananas, thinly sliced 
Chocolate topping, if desired 

Directions

1. Heat oven to 350øF. Grease and flour three 9-inch round cake pans. In large
bowl, mix flour, baking soda and salt; set aside.

2. In large bowl, beat butter, shortening and sugar 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.

3. 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. In small bowl, mix cocoa and hot water;
stir into batter in third bowl. Pour batters into separate pans.

4. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes. Remove from pans to cooling rack. Cool completely, about 1
hour.

5. In medium bowl, mix whipped topping and pudding mix until well blended.
Place strawberry cake 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 cake layer; spread with remaining 2
tablespoons pineapple topping. Top with layer of banana slices; spread with 3/4
cup frosting. Top with pineapple cake layer. Frost side and top of cake with
remaining frosting. Drizzle with chocolate topping. Store in refrigerator.
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