The Ultimate Banana Split Cake
Serves: 5
Iva Padberg
1 January 1970
Based on User reviews:
48
Spice
50
Sweetness
45
Sourness
39
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1
Banana1 tbsp
Shortening2 cups
Granulated Sugar3 cup
Cocoa (unsweetened)1.5 tsps
Baking Soda1.5 tsps
Baking Powder1 tsp
Salt2
Eggs1 cup
Milk1 cup
Vegetable Oil1 tsp
Pure Vanilla Extract1 cup
Water (boiling)2 tbsps
Sugar (confectioners')Directions:
1
Special equipment: a pastry bag fitted with a large open star tip For the frozen banana bites: Peel and slice the banana into 1-inch pieces
2
Heat up the chocolate and shortening for 30 seconds in the microwave in a bowl
3
Remove and stir
4
If any lumps remain, heat in 10-second increments until fully melted
5
Place the banana pieces on a cookie sheet lined with parchment paper
6
Using two forks, place a banana piece on one fork and dip it into the chocolate
7
Make sure the banana piece is covered completely
8
Remove the banana piece from the chocolate and, using the other fork, gently move the banana piece onto the cookie sheet
9
When completed, place the chocolate-covered banana pieces in the freezer for at least 1 hour, preferably overnight
10
For the chocolate cake: Preheat the oven to 350 degrees F
11
Prepare a 9-by-13-inch cake pan by rubbing with butter, sprinkling with flour and tapping out the extra
12
In a large bowl, combine the flour, granulated sugar, cocoa, baking soda, baking powder and salt
13
Mix together with a wooden spoon, then set aside
14
In a small bowl, combine the eggs, milk, oil and vanilla
15
Beat well with a hand mixer
16
Slowly add the boiling water and mix
17
Add the wet ingredients to the flour mixture, and fold and stir until smooth
18
Pour the batter into the prepared pan
19
Bake until a cake tester inserted in the center of the cake comes out clean, 20 to 25 minutes
20
Remove the cake from the pan and cool on a rack
21
For the whipped cream: Beat the cream and vanilla in a chilled nonreactive bowl with a whisk or an electric mixer just until the mixture holds a loose peak
22
(Lift the beater from the cream and look at the shape of the peak at the end of the whisk; it should hold a lazy curve
23
) Sift the confectioners' sugar over the cream and continue to beat just until it holds a soft peak
24
Take care not to overbeat the cream or it will be curdy
25
Refrigerate, covered, for up to 4 hours
26
To assemble: When the cake is cool, cut in half with a long serrated knife
27
Place one half of the chocolate cake on a serving platter or cake stand
28
Cover the cake with strawberry pie filling (about 1 cup; you will have some left over, which can be refrigerated)
29
Set the other half of the cake on top
30
Try to match up the ends that have been cut when stacking
31
With a pastry bag fitted with a large open star decorating tip, pipe whipped cream mounds on top of the cake
32
Add sprinkles
33
Cut the frozen banana bites in half and set on top of the whipped cream
34
Serve immediately