This cake tastes great from the refrigerator or it freezes beautifully for a chilled treat.

CAKE:

1 c. sugar
2/3 c. butter, softened
2 tsp. vanilla
2 eggs
1 c. (2 med.) mashed ripe bananas
1/4 c. dairy sour cream
1 1/2 c. all-purpose flour
1 tsp. baking soda

CHOCOLATE CREAM:

1 1/2 c. whipping cream
3 tbsp. powdered sugar
1 tsp. vanilla
1/2 c. semi-sweet chocolate chips, melted

2 bananas
2 tbsp. chopped pecans

Heat oven to 350 degrees. In large mixer bowl combine sugar, butter and 2 teaspoons vanilla. Beat at low speed, scraping bowl often, until light and fluffy (1 to 2 minutes.) Continue beating, adding eggs one at a time, until creamy (1 to 2 minutes). By hand, stir in 1 cup bananas and sour cream. Fold in flour and baking soda.

Pour into 2 greased and floured 8 inch round cake pans. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes; remove from pans. Cool completely.

In chilled small mixer bowl, beat chilled whipping cream at high speed, scraping bowl often, until soft peaks form. Gradually add sugar and 1 teaspoon vanilla; continue beating until stiff peaks form (1 to 2 minutes). Add melted chocolate; continue beating until well mixed (1 minute). (Do not overbeat.) On serving plate, place 1 cake layer. Spread with half of chocolate cream. Slice 1 banana; layer banana slices on top of chocolate cream. Top with remaining cake layer.

Frost top of cake with remaining chocolate cream. Refrigerate or freeze cake 2 hours or overnight. To serve, slice remaining banana; arrange banana slices around outside edge of cake. Sprinkle pecans in center of cake. Serve immediately or freeze to prevent bananas from browning.

TIP: 2 (9 inch) round cake pans can be substituted for 2 (8 inch) round cake pans. Bake for 20 to 25 minutes.

(Allentown-Trinity)