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This recipe for BANANA SPLIT CAKE, by , is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Jo Creevy
Added: Monday, November 3, 2008


3 c. flour
2 t. powder
1/4 t. soda
1/4 t. salt
1 c. margarine
1-1/2 c. sugar
4 eggs
1 large banana
1/2 c. sour cream
1/2 c. milk
1 t. vanilla
1/2 c. strawberry preserves
Few drops red food coloring (opt)
1/2 c. presweetened cocoa powder or instant cocoa mix
Powdered sugar (opt)

Grease and lightly flour a 10" fluted tube pan; set aside. Stir together flour, powder, soda and salt. Set aside. In another bowl, beat margarine for 30 seconds. Add sugar and beat til fluffy. Add eggs, one at a time. In medium bowl mash banana (should have about 1/2 c.). Add sour cream, milk and vanilla, stir til combined. Add dry ingredients and banana mixture alternately to beaten mixture beating on low speed after each addition til well blended. Reserve 2 c. of batter. Stir strawberry preserves and food coloring into 1 c. of this reserved batter. Stir cocoa powder or hot cocoa mix into the remaining reserved batter. Spoon half of the remaining plan batter into the prepared pan. Top with strawberry batter. Top with the remaining plan batter. Spoon cocoa batter over all.

Bake 350 60 minutes. Sift xx sugar over cooled cake.




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