Banana Split Cake

Ingredients:

3/4 cup butter, softened at room temperature

3 eggs, at room temperature

1 cup granulated sugar

1 small ripe banana, mashed (about 1/3 cup)

1/3 cup sour cream

1/3 cup milk

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1 1/4 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 cup strawberry jam

2 drops red food coloring

2 squares (1 ozs. each) semisweet chocolate, melted and cooled

1 cup strawberry jam or preserves

strawberry ice cream

Directions:

Preheat oven to 350 degrees. Grease bottoms of two 8" round cake pans. Line with waxed or parchment papers. Grease and flour; set aside.

In a large bowl, beat butter on medium speed 30 seconds; gradually beat in sugar to combine. Add eggs one at a time, beating well after each addition. In bowl, combine banana, sour cream, milk, and vanilla. In another bowl, combine flour, baking powder, salt, and soda. Alternately beat flour mixture and banana mixture into butter mixture on low.

In small bowl, combine 2/3 cup batter, the 1/2 cup strawberry jam, and food coloring. In separate bowl, combine 2/3 cup batter and melted chocolate. Spread plain batter in prepared pans. Spoon flavored batters on each plain batter; gently swirl with knife.

Bake at 350 degrees for 30-35 minutes, until wooden pick inserted near centers comes out clean. Cool in pans on racks for 10 minutes. Remove from pans, peel off papers, cool. Place one layer flat side down on plate. Top with jam. Stack second layer flat side down.