Ice Cream Parlor Banana Split Cake

• 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

1. Heat oven to 350u0b0. 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.

butter, shortening, sugar, eggs, vanilla, cake flour, baking soda, salt, buttermilk, strawberry icecream topping, color, pineapple, color, baking cocoa, water, bananas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=148666 (may not work)