---------- 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;
       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
   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.