Chocolate
Banana Split Cake
1¾
cups flour
2
cups sugar
½
cup cocoa
1 pkg. strawberry gelatin (3 oz.)
1 pkg. strawberry gelatin (3 oz.)
1½
tsp. baking powder
1½
tsp. baking soda
½
tsp. salt
2
large eggs, slightly beaten
2
cups over ripened, mashed bananas (I used six I found in the freezer)
½
cup warm black coffee
½
cup almond milk (it’s our new favorite thing)
½
cup vegetable oil
1½
tsp. vanilla extract
Preheat
oven to 350º. Spray a 9x13 inch baking dish with non-stick cooking oil.
Combine
sugar, cocoa, flour, gelatin, baking soda, baking powder and salt in large bowl and stir
to combine. In a separate bowl combine
everything else. Stir into flour mixture just until combined. I used a large
spoon, not a mixer. Pour into prepared
pan. Bake at 350º 40 minutes or until toothpick comes out clean when inserted
in the center. Let cool 30 minutes, then remove from pan to cool completely.
Frosting:
½
cup butter
4½
cups confectioner’s sugar
2-3
tbsp. vanilla creamer (or milk)
1
tsp. cherry extract
Cherries
for garnish
© Crackerberries 2015
