Banana Split Cake
1/2 cup (1 stick) butter
2 large eggs
2 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 can (15 1/4 oz.) pineapple tidbits in juice, undrained
1/2 cup buttermilk
1 1/4 cups (7.5 oz.) granulated sugar
2/3 cup mashed banana
1 teaspoon vanilla extract
1 1/4 cups Nestle Toll House Semi-Sweet Chocolate Morsels
1/2 cup chopped walnuts or pecans, toasted, divided
1 1/2 cups chopped fresh strawberries
1 cup chopped banana
Chocolate Glaze (recipe follows)
Allow butter and eggs to stand at room temperature for 30 minutes.
Grease and lightly flour a 12-cup Bundt pan.
Preheat oven to 350° F.
Combine flour, baking powder and salt in medium bowl. Drain
pineapple tidbits, reserving 1/4 cup juice. Combine reserved
pineapple juice and buttermilk in small bowl.
Beat butter in large mixer bowl on medium to high speed for 30
seconds. Gradually add sugar, a 1/4 cup at a time, beating on medium
speed until well combined. Add eggs, mashed banana and vanilla
extract; beat well. Alternately add flour mixture and buttermilk
mixture, beating on low speed after each addition just until
combined. Stir in morsels and 1/4 cup of the walnuts. Gently fold in
drained pineapple tidbits, strawberries and banana. Spread batter
into prepared pan.
Bake for 60 to 65 minutes or until a wooden pick inserted near
center comes out clean. Cool cake in pan on wire rack for 20
minutes. Remove from pan; cool completely on wire rack. Drizzle cake
with Chocolate Glaze and sprinkle with remaining 1/4 cup walnuts.
Cover; refrigerate at least 2 hours before serving.
For Chocolate Glaze:
Heat 3/4 cup Nestle Toll House Semi-Sweet Chocolate Morsels, 3
tablespoons butter and 3 tablespoons light corn syrup in small
saucepan over low heat, stirring until chocolate melts and mixture
is smooth. Use immediately.
source is The Happy Cooker
God Bless
Marla
[Non-text portions of this message have been removed]
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