1Allow butter and eggs to stand at room temperature for 30 mins. Meanwhile, grease and flour a 10-inch fluted bundt/tube pan. In a medium bowl stir together the flour, baking powder, salt, and baking soda; set aside.
2In a large mixing bowl beat butter with an electric mixer on low to medium speed about 30 seconds. Add sugar; beat until fluffy. Add eggs 1 at a time, beating well after each addition. In a small bowl combine banana, sour cream, milk, and vanilla. Alternately add flour mixture and banana mixture to butter mixture, beating on low speed after each addition just until combined.
3Stir 1/2 cup strawberry preserves and red food coloring into 1 cup of the batter. Stir cocoa powder into another 1 cup of the batter. Spoon half of the remaining plain batter into prepared pan. Spoon strawberry batter over. Top with the remaining plain batter, then chocolate batter.
4Bake in a 350 degree oven for 55 to 65 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 mins; remove from pan. Cool completely on wire rack. In a small saucepan heat ice cream topping until warm, (can also be heated in microwave until warm) Drizzle over cake. Serve cake with ice cream topped with additional chocolate fudge topping.
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...