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| 3 | cups Gold Medal® all-purpose flour |
| 2 1/2 | teaspoons baking soda |
| 1 | teaspoon salt |
| 1/2 | cup butter or margarine, softened |
| 1/2 | cup shortening |
| 1 3/4 | cups sugar |
| 3 | eggs |
| 1 | teaspoon vanilla |
| 2 | cups buttermilk |
| 1/4 | cup strawberry topping |
| Red food color |
| 1/4 | cup pineapple topping |
| Yellow food color |
| 2 | tablespoons unsweetened baking cocoa |
| 2 | tablespoons hot water |
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| 1 | container (16 oz) frozen whipped topping, thawed |
| 1 | box (4-serving size) banana cream instant pudding and pie filling mix |
| 3 | to 4 medium bananas, thinly sliced |
| Chocolate topping, if desired |
| 1. | Heat oven to 350°F. Grease and flour three 9-inch round cake pans. In large bowl, mix flour, baking soda and salt; set aside. |
| 2. | In large bowl, beat butter, shortening and sugar with electric mixer on medium speed about 3 minutes or until light and fluffy. Beat in eggs, one at a time. Beat in vanilla. Beat in flour mixture alternately with buttermilk. Continue beating on medium speed 1 minute, scraping bowl constantly. |
| 3. | Divide batter among 3 bowls (about 2 1/2 cups each). Stir 2 tablespoons of the strawberry topping and 3 drops of the red food color into batter in one bowl. Stir 2 tablespoons of the pineapple topping and 3 drops of the yellow food color into batter in second bowl. In small bowl, mix cocoa and hot water; stir into batter in third bowl. Pour batters into separate pans. |
| 4. | Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to cooling rack. Cool completely, about 1 hour. |
| 5. | In medium bowl, mix whipped topping and pudding mix until well blended. Place strawberry cake layer on serving plate; spread with remaining 2 tablespoons strawberry topping. Top with layer of banana slices; spread with 3/4 cup frosting. Top with chocolate cake layer; spread with remaining 2 tablespoons pineapple topping. Top with layer of banana slices; spread with 3/4 cup frosting. Top with pineapple cake layer. Frost side and top of cake with remaining frosting. Drizzle with chocolate topping. Store in refrigerator. |
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| Scoops of Neapolitan ice cream served with this creative cake will turn your event into a cake-and-ice cream extravaganza! |
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| Tiny amounts of paste food colors can be used instead of the red and yellow liquid food colors. |
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| For a twist on the Banana Frosting, try chocolate frozen whipped topping instead of the regular. |
Nutrition Information:
455 ( 180 ); 20 g ( 7 g); 55 mg; 520 mg; 65 g ( 2 g); 6 g 6 %; 4 %; 6 %; 8 %