Banana Cake with Chocolate Whipped Cream

---------- Recipe via Meal-Master (tm) v8.05

Title: Banana Cake with Chocolate Whipped Cream
Categories: Cakes, Chocolate, Fruits
Yield: 12 servings

c Shortening
2 c Sugar
3 Eggs
2 c Mashed bananas (about 4 lg)
1 ts Vanilla
3 c All-purpose flour; sifted
1 ts Baking soda
1 ts Salt
1/2 c Buttermilk
1 c Chopped pecans
Chocolate whipped cream;
-below
2 md Bananas
Lemon juice
1/2 c Coarsely chopped pecans

Preheat oven to 350. Grease and flour two 8-inch square or
two 9-inch round baking pans. Cream shortening and sugar
together in mixing bowl until light and fluffy. Add eggs
one at a time, beating well after each addition. Blend in
bananas and vanilla. Sift flour, soda, and salt together;
add to creamed mixture alternately with buttermilk,
beginning and ending with flour mixture. Stir in 1 cup
pecans. Pour batter into prepared pans. Bake for 30 to 35
minutes or until cake begins to pull away from sides of pan
and toothpick inserted in center comes out clean. Cool in
pans for 10 minutes; remove from pans and cool on wire
racks.

Place bottom layer on serving plate; spread with half of
the Chocolate Whipped Cream. Slice bananas and dip slices
in lemon juice. Place half of the banana slices in a ring
around edge of bottom layer. Cover with top layer of cake;
spread with remaining Chocolate Whipped Cream. Garnish with
remaining banana slices and 1/2 cup chopped pecans. Keep
refrigerated until serving time.

CHOCOLATE WHIPPED CREAM: 1 cup semisweet or milk chocolate
morsels, 1 cup (8 ounces) whipping cream.
Melt chocolate morsels in small saucepan over low heat; set
aside to cool. In chilled mixing bowl using electric mixer
on high speed, whip cream until stiff. Gently fold in
cooled chocolate until blended.

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