4 Eggs
4-1/2 cups Cake Flour
3 cups Sugar
3 teaspoons Baking Powder
2 teaspoons Baking Soda
1 teaspoon Salt
2 cups Mashed Ripened Bananas
1-1/2 cups Buttermilk
1 cups Shortening
1 teaspoons Vanilla
2 cups Chocolate Chips
• Allow eggs to stand at room temperature for 30 minutes. Grease 3 round 9" pans or a 13x9 sheet pan. Preheat oven to 350 degrees.
• Mix all dry ingredients. Add bananas, buttermilk, shortening and vanilla. Mix with electric mixer on low until combined, then add eggs and mix for 2 more minutes. Fold in chocolate chips. Spread evenly into pans.
• Bake for 30 minutes until wooden toothpick comes out clean from center. Cool upright on wire rack for 10 minutes. Then move wire rack over top of pan and flip over to remove from pan. Allow cake to completely cool on the rack.
FROSTING
16 ounces Sour Cream
2 cups Whipping Cream
2-1/2 cups Powdered Sugar
2 teaspoons Vanilla
• Mix all ingredients with electric mixer on medium-high speed until thickened.
• Assemble cake layers with frosting diluted between each layer. I LIKE TO SLICE AN EXTRA BANANA IN WEDGES WITHIN FOR ADDED INTEREST. Top the cake with lavish amounts as well, allowing the frosting to ooze down the sides. And finish it all off with chocolate bar shavings.
Keep cake refrigerated.
