Ice Cream Parlor Banana Split Cake
Ice Cream Parlor Banana Split Cake is an impressive dinner. Made with 1/2 cup butter, softened, 1/2 cups shortening, 1 3/4 cups sugar, 3 eggs and 1 tsp. vanilla, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π Recipe adapted from RecipeNLG-Full
Heat oven to 350Β°. 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.
π· Perfect Pairings
Complete your meal with these
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