Side Pannel
Banana Split Cake
Ingredients List
- 4 oz Sweet cooking chocolate
- 1/4 c Water
- 2 1/2 c All-purpose flour
- 1 ts Salt
- 1 ts Soda
- 3/4 c Shortening
- 1 1/2 c Sugar
- 2 Eggs
- 2 Reserved egg whites
- 1 c Mashed ripe bananas
- 1 ts Vanilla
- 1 c Buttermilk
- 3/4 c Chopped nuts
Directions
FILLING
3/4 c Sugar
3/4 c Evaporated milk
2 Eggs; separated (reserving
-whites for cake)
3 tb Butter or margarine
3/4 c Chopped nuts
1/4 c Mashed ripe banana
1 ts Vanilla
GLAZE
1 Sq unsweetened; (3 oz.)
-chocolate
2 tb Butter or margarine
3 tb Milk; (3 to 4)
1 c Powdered sugar
1/2 ts Vanilla
Chopped nuts
Heat oven to 375 degrees. Grease and flour three 8-inch round cake pans. In
small saucepan, melt chocolate and water over very low heat, stirring
constantly. Remove from heat. Lightly spoon flour into measuring cup. Level
off. In medium bowl, combine flour, soda and salt. Set aside. In large
bowl, cream shortening gradually. Add sugar. Blend in eggs and reserved egg
whites. Beat well. Stir in 1 cup mashed bananas, vanilla and chocolate. Add
flour mixture and buttermilk alternately; blend well. Stir in chopped nuts.
Pour batter evenly into prepared pans. Bake for 25 to 30 minutes. Cool 5
minutes. Remove from pans and cool completely. Place cake layers on serving
plate. Spread 1/2 of filling over cake. Repeat with second layer. Top with
third layer. Spoon glaze over top, allowing to drizzle down sides of cake.
Sprinkle with chopped nuts, if desired. Refrigerate leftovers. Makes 16
servings.
Filling Instructions: In medium saucepan, combine sugar, evaporated milk,
egg yolks and butter. Cook over medium heat, about 10 to 14 minutes, until
thickened, stirring constantly. Add 3/4 cup nuts, 1/4 cup mashed bananas
and vanilla; cool to spreading consistency, stirring occasionally.
3/4 c Sugar
3/4 c Evaporated milk
2 Eggs; separated (reserving
-whites for cake)
3 tb Butter or margarine
3/4 c Chopped nuts
1/4 c Mashed ripe banana
1 ts Vanilla
GLAZE
1 Sq unsweetened; (3 oz.)
-chocolate
2 tb Butter or margarine
3 tb Milk; (3 to 4)
1 c Powdered sugar
1/2 ts Vanilla
Chopped nuts
Heat oven to 375 degrees. Grease and flour three 8-inch round cake pans. In
small saucepan, melt chocolate and water over very low heat, stirring
constantly. Remove from heat. Lightly spoon flour into measuring cup. Level
off. In medium bowl, combine flour, soda and salt. Set aside. In large
bowl, cream shortening gradually. Add sugar. Blend in eggs and reserved egg
whites. Beat well. Stir in 1 cup mashed bananas, vanilla and chocolate. Add
flour mixture and buttermilk alternately; blend well. Stir in chopped nuts.
Pour batter evenly into prepared pans. Bake for 25 to 30 minutes. Cool 5
minutes. Remove from pans and cool completely. Place cake layers on serving
plate. Spread 1/2 of filling over cake. Repeat with second layer. Top with
third layer. Spoon glaze over top, allowing to drizzle down sides of cake.
Sprinkle with chopped nuts, if desired. Refrigerate leftovers. Makes 16
servings.
Filling Instructions: In medium saucepan, combine sugar, evaporated milk,
egg yolks and butter. Cook over medium heat, about 10 to 14 minutes, until
thickened, stirring constantly. Add 3/4 cup nuts, 1/4 cup mashed bananas
and vanilla; cool to spreading consistency, stirring occasionally.
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