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Banana Split Cake Recipe

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This recipe for Banana Split Cake, by , is from The Brown Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Joyce McDuffie


1 c butter
4 eggs
3 c all-purpose flour
2 tsp baking powder
1 tsp salt
tsp baking soda
1 c sugar
c mashed ripe banana (1 large)
c dairy sour cream
c milk
1 tsp vanilla
c strawberry preserves
Few drops red food coloring
c presweetened cocoa powder (not low-calorie)
1 (12 oz) jar chocolate fudge ice cream topping
Vanilla ice cream

1. Allow butter and eggs to stand at room temperature for 30 minutes. Grease and flour a 10-inch fluted tube pan. In a medium bowl stir together flour, baking powder, salt and baking soda; set aside. Preheat oven to 350 degrees.
2. In a large mixing bowl beat butter with an electric mixer on low to medium speed about 30 seconds. Add sugar; beat until fluffy. Add eggs, one at a time, beating well after each addition. In a small bowl combine banana, sour cream, milk and vanilla. Alternately add flour mixture and banana mixture to butter mixture, beating on low speed after each addition just until combined. Stir the cup strawberry preserves and red food coloring into 1 cup of the batter. Stir the cocoa powder into another 1 cup of the batter. Spoon half of the remaining plain batter into the prepared pan. Spoon the strawberry batter over. Top with remaining plain, then chocolate batter.
3. Bake for 55 to 65 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. In a saucepan, heat ice cream topping until warm. Drizzle over cake. Serve with ice cream topped with more chocolate fudge topping.

Number Of Servings:
Number Of Servings:
Makes 12 servings.




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