Ingredients
24
24 servings
- •0.75 cup butter
- •0.25 cup shortening
- •2 cups white sugar
- •2 eggs
- •1.75 cups all-purpose flour
- •0.75 cup unsweetened cocoa powder
- •0.75 teaspoon baking soda
- •0.75 teaspoon baking powder
- •1.75 cups milk
- •1 teaspoon vanilla extract
- •1 (8 ounce) container frozen whipped topping, thawed
- •3 bananas
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and baking powder. Set aside.
- In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then add the vanilla. Add the flour mixture alternately with the milk. Mix to combine.
- Pour batter into a 9x13 inch pan. Bake for 30 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow to cool.
- Spread whipped topping over cooled cake and place sliced bananas on top. Store in refrigerator.
Nutritional Facts
Per 24 servings
- Calories: 234
- Carbohydrate: 32g
- Fat: 12g
- Fiber: 2g
- Protein: 3g
- Sugar: 22g
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