2 1/2 c. sifted cake flour
1 2/3 c. sugar
1 1/4 tsp. baking powder
1 1/4 tsp. baking soda
1 tsp. salt
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
1/2 tsp. cloves
2/3 c. shortening
2/3 c. buttermilk
1 1/4 c. mashed ripe bananas
2 eggs, unbeaten

Sift dry ingredients into large mixer bowl. Add shortening, buttermilk and bananas; mix gently until all flour is dampened. Beat at low speed for 2 minutes. Add eggs; beat 1 minute. Turn batter into 3 (8 inch) or 2 (9 inch) greased and floured layer cake pans. Bake in 350 degree oven for 30 to 35 minutes, or until cake springs back when lightly touched. Spread with Sea Foam frosting between layers, top and sides. Lay banana slices between each layer as you are frosting. Pour chocolate sauce over top and sides of cake.

CHOCOLATE SAUCE:

2 sq. sweet cooking chocolate
1 tbsp. butter

Melt together over low heat and pour over cake per above.

SEA FOAM FROSTING:

2 egg whites
1 1/2 c. brown sugar
5 tbsp. water
Dash salt
1 tbsp. vanilla

In top of double boiler combine first 4 ingredients. Beat slightly to mix. Place over rapidly boiling water. Beat until stands in nice peaks. Add vanilla.