1 1/2 c. sugar
1 c. butter
4 eggs
1 lg. banana, mashed
1/2 c. sour cream
1/2 c. milk
1 tsp. vanilla
3 c. flour
2 tsp. baking powder
1 tsp. salt
1/4 tsp. baking soda
1/2 c. cocoa mix
1/2 c. strawberry preserves
Red food coloring

Grease and flour a 9 x 13 inch pan. Cream together sugar and butter; add eggs, one at a time, beating after each. In a small bowl, mix banana, sour cream, milk and vanilla. Sift together flour, baking powder, salt and baking soda. Add to creamed mixture alternating with banana mixture. Put 1 cup of batter in a separate bowl and stir in strawberry preserves and a few drops of red food coloring; set aside. Into another 1 cup of batter, add cocoa. Spoon 1/2 of remaining plain batter into prepared pan; spoon on strawberry batter without mixing together; top with chocolate batter; then remaining plain batter. Bake at 350 degrees for approximately 1 hour 10 minutes. Sift powdered sugar over baked cake and serve with ice cream topped with strawberry preserves.