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BANANA SPLIT CAKE 
CAKE:

2 1/2 c. Pillsbury's Best all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3/4 c. butter
1 c. sugar
2 lg. eggs
3 envelopes Nestle Choco bake
1 tsp. vanilla extract
1 c. buttermilk
2 lg. very ripe bananas, mashed

FROSTING:

4 tbsp. Pillsbury's Best all-purpose flour
1 c. milk
1/2 c. butter
1/2 c. shortening
1 c. sugar
2 tsp. vanilla extract
1 c. walnut halves
24 maraschino cherries

Preheat oven to 350 degrees. Grease and flour two 9 inch round cake pans. In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside. In a large bowl, beat butter until fluffy. Gradually add sugar. Mix until light and creamy. Add eggs, one at a time, blending well after each. Add vanilla, Choco, buttermilk, and bananas. Mix thoroughly for 1 minute. Gradually add the dry ingredients. After everything is combined, beat on a medium speed for 2 minutes.

Pour into prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Cool 10 minutes in pans, then remove. Cool completely before frosting.

In a small saucepan, whisk together flour and milk. Place over a medium heat. Stir constantly until it forms a very thick paste. Set aside to cool completely. In a large bowl, cream butter and shortening for 4 minutes. Gradually add sugar; cream for another 4 minutes. Add flour paste and vanilla; beat for an additional 4 minutes.

Spread Frosting between cake layers; top and sides. Garnish top of cake with walnuts and cherries. Store in refrigerator. 16 servings.

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