Classic Banana Split Cake

Ingredients

• 2.5 teaspoons baking soda 
• 3 medium banana thinly sliced
• 0.5 cup butter softened
• 2 cups buttermilk 
• 16 servings topping 
• 3  eggs 
• 3 cups flour all-purpose
• 1 box jello banana pudding mix instant (4-serving size)
• 0.3 cup pineapple 
• 16 servings food coloring red
• 1 teaspoon salt 
• 0.5 cup shortening 
• 0.3 cup strawberry-vin santo sauce 
• 1.8 cups sugar 
• 2 tablespoons cocoa powder unsweetened
• 1 teaspoon vanilla 
• 2 tablespoons water hot
• 16 oz non-dairy whipped topping frozen thawed
• 16 servings food coloring yellow

Equipment

• bowl
• oven
• wire rack
• hand mixer
• toothpicks

Directions

1. Heat oven to 350F. 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.
4. Pour batters into separate pans.
5. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes.
6. Remove from pans to cooling rack. Cool completely, about 1 hour.
7. In medium bowl, mix whipped topping and pudding mix until well blended.
8. 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.
9. Drizzle with chocolate topping. Store in refrigerator.