BANANA SPLIT CAKE
prep 40 minutes bake 40 minutes at 350°F cool 2 hours
Turn your favorite sundae into a marbled cake! Adding red food coloring to the strawberry swirl gives it a more striking contrast to the plain and chocolate batters.
1. Preheat oven to 350°F. Grease and flour a 13×9-inch baking pan. In a bowl stir together flour, baking powder, salt, and baking soda.
2. In a large bowl beat butter with a mixer on medium to high 30 seconds. Gradually add sugar, ¼ cup at a time, beating until well combined and scraping sides of bowl occasionally. Add eggs, one at a time, beating until combined 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 after each addition just until combined.
3. In another bowl stir together 1 cup of the batter, the strawberry preserves, and red food coloring. In another bowl stir together another 1 cup of the batter and the cocoa powder. Spread the remaining plain batter into the prepared pan. Randomly spoon chocolate and strawberry batters in small mounds over the plain batter. Use a table knife or thin metal spatula to gently swirl the batters.
4. Bake 40 to 45 minutes or until a toothpick comes out clean. Cool completely in pan on a wire rack.
5. When ready to serve, in a small saucepan heat ice cream topping just until drizzling consistency. Cut cake into 16 pieces. Drizzle topping over cake. If desired, top each piece with a strawberry.
number of servings 16
per serving 414 cal., 17 g fat (9 g sat. fat), 81 mg chol., 382 mg sodium, 61 g carb., 1 g fiber, 34 g sugars, 6 g pro.
MAKE AHEAD
Do not drizzle cooled cake with ice cream topping. Cover and store cake at room temperature up to 3 days or freeze up to 4 months. Thaw frozen cake at room temperature before drizzling with topping.