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Ingredients
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¾ cup butter
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¼ cup shortening
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2 cups white sugar
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2 eggs
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1 ¾ cups all-purpose flour
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¾ cup unsweetened cocoa powder
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¾ teaspoon baking soda
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¾ teaspoon baking powder
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1 ¾ cups milk
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1 teaspoon vanilla extract
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1 (8 ounce) container frozen whipped topping, thawed
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3 bananas
Directions
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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.
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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.
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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.
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Spread whipped topping over cooled cake and place sliced bananas on top. Store in refrigerator.
Nutrition Facts (per serving)
234 | Calories |
12g | Fat |
32g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 234 | |
% Daily Value * | |
Total Fat 12g | 15% |
Saturated Fat 7g | 36% |
Cholesterol 34mg | 11% |
Sodium 108mg | 5% |
Total Carbohydrate 32g | 11% |
Dietary Fiber 2g | 5% |
Total Sugars 22g | |
Protein 3g | 6% |
Vitamin C 1mg | 1% |
Calcium 41mg | 3% |
Iron 1mg | 5% |
Potassium 139mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.