Ice Cream Parlor Banana Split Cake - cooking recipe

Ingredients

1/2 cup butter, softened
1/2 cups shortening
1 3/4 cups sugar
3 eggs
1 tsp. vanilla
3 1/2 cups cake flour
2 1/2 tsp. baking soda
1 tsp. salt
2 cups. buttermilk
1/4 cup strawberry ice-cream topping
3 drops red food color
1/4 cup pineapple ice-cream topping
3 drops yellow food color
2 Tbsp. baking cocoa
2 Tbsp. hot water
3 to 4 ripe bananas, thinly sliced

Preparation

Heat oven to 350\u00b0. Grease and flour 3 round 9 1/2 in. baking pans. Beat butter, shortening and sugar in large bowl with electric mixer on medium speed about 3 minutes or until light and fluffy. Beat in eggs, one at a time. Beat in vanilla. Mix flour, baking soda and salt. Beat flour mixture and buttermilk alternately into sugar mixture. Continue beating on medium speed for 1 minute, scraping bowl constantly. Divide batter among 3 bowls (about 2 1/2 cups each). Stir 2 Tbsp. of the strawberry topping and the red food color into batter in one bowl. Stir 2 Tbsp. of the pineapple topping and the yellow food color into batter in second bowl. Mix cocoa with hot water; stir into batter in third bowl. Pour batters into separate pans. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely. Prepare banana frosting. Place strawberry layer on serving plate; spread with remaining 2 Tbsp. strawberry topping. Top with layer of banana slices; spread with 3/4 cup frosting. Top with chocolate layer; spread with remaining 2 Tbsp. pineapple topping; Top with layer of banana slices; spread with 3/4 cup frosting. Top with pineapple layer. Frost sides and top of cake with remaining frosting. Drizzle with chocolate ice-cream topping if desired. Store covered in refrigerator.