1 c. butter
4 eggs
3 c. all-purpose flour
2 tsp. baking powder
1 tsp. salt
1/4 tsp. baking soda
1 1/2 c. sugar
1/2 c. mashed ripe banana (1 lg)
1/2 c. dairy sour cream
1/2 milk
2 tsp. vanilla
1/2 c. strawberry preserves
few drops food coloring
1/2 c. presweetened cocoa powder
1 12 oz. jar chocolate fudge ice cream topping
ice cream (either get plain vanilla OR, go to the DQ and get a container of theirs!!! it's yummy with this and a very special treat!)

Allow butter and eggs to come to room temp. for 30 minutes. Grease and flour any cake type pan you have- or use a bundt pan. In med bowl stir flour, baking powder, salt and baking soda. Set aside. Preheat oven to 350.

In lg. mixing bowl beat butter with an electric mixer on low for 30 seconds. Add sugar and beat until fluffy. Add eggs, one at a time, beating well after each addition. In separate bowl combine banana, sour cream, milk and vanilla. ALTERNATELY add flour mix and banana mix to butter mixture. Beating on LOW after each addition-- just until combined...don't over beat!!! Stir the 1/2 c. strawberry preserves and a little red food coloring into 1 cup of the batter (do it in a separate bowl!!!) In another separate bowl, stir 1 cup of batter with cocoa powder. Spoon HALF of the remaining PLAIN batter into the prepared cake pan. Spoon strawberry batter over that. Top strawberry batter with plain batter, then top with chocolate batter.

Bake 55 to 65 minutes. Cool. Remove from pan and in a sauce pan heat fudge ice cream topping until warm. Drizzle over cake and serve with ice cream. 12 servings.

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One happy wife and mommy!!!