Banana Split Cake

Many recipes originate from the same basic idea and are then modified to suit each baker's needs. Some changes are according to diet, others are about making an impression while others are just whims. This recipe is no exception. It is a modified banana muffin recipe to suit tearoom needs. Although assembly made this cake a timely dessert to serve, it was a great showpiece that was very tasty.

• 1/2 cup margarine
• 1-1/2 cup sugar
• 2 eggs
• 1 tsp vanilla
• 3 medium-sized, ripened bananas, mashed
• 1/2 cup buttermilk
• 3/4 tsp baking soda
• 1-1/2 tsp baking powder
• 1 tsp nutmeg
• 2 cups all-purpose flour
• 6 strawberries sliced (approx 1/2 cup)
• 2 cups whipped cream
• 1/3 cup sliced almonds as a garnish
• 1 chocolate sauce recipe

1. If you are using a free-standing mixer you can add ingredients one by one in the order listed. If you are not; put all dry ingredients in a separate bowl and add to combined wet ingredients.
2. Cream together margarine and sugar.
3. Add eggs and mix briefly.
4. Add vanilla and mashed bananas.
5. Combine dry ingredients in a separate bowl.
6. Gradually add the dry mixture with mixer running on a slow speed alternating with buttermilk.
7. Select a baking pan (individual, bunt or layer) and coat pans with cooking spray. Pour batter into pans to 3/4 full and bake at 350 F. 20 minutes for cupcakes or individual bunt cake pans.
8. 35 to 40 minutes for a large bunt cake pan. 25 minutes for layer cake pans.
9. Cut completely cooled cakes in half.
10. Spoon whipped cream onto the bottom half.
11. Place sliced strawberries on whipped cream.
12. Place top layer over berries.
13. Pour chocolate sauce over top and sprinkle with almonds.