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Triple-Layered Banana Cake

1 cup butter or margarine, softened
1 3/4 cups granulated sugar
3 large eggs
1 teaspoon black walnut flavoring
3 cups all-purpose flour
2 1/2 teaspoons baking soda
1 teaspoon salt
2 cups buttermilk
2 tablespoons cocoa
2 tablespoons vanilla extract
1 cup mashed bananas (about 2 small)

Buttercream Frosting (see recipe below)
2 small bananas, sliced
8 strawberries, sliced
Garnish: drained crushed pineapple

1. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended. Stir in flavoring.
2. Combine flour, soda, and salt; gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat until blended. Remove 2 1/2 cups batter.
3. Stir together 2 1/2 cups batter, cocoa, and vanilla; pour into 1 greased and floured 9-inch round cake pan.
4. Stir 1 cup banana into remaining batter; pour evenly into 2 greased and floured 9-inch round cake pans.
5. Bake layers at 350*F (175*C) for 20 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and wrap in plastic wrap. Freeze 1 hour.
6. Spread 1 banana layer with Buttercream Frosting; arrange banana slices on top. Top with chocolate layer, and spread with frosting; top with strawberries. Top with remaining banana layer; spread top and sides with frosting. Garnish, if desired.

Makes 1 (3-layer) cake.

Buttercream Frosting:

1 cup butter or margarine, softened
2 (16-ounce) packages powdered sugar
1/2 cup plus 2 tablespoons milk
2 teaspoons vanilla extract

1. Beat butter at medium speed with an electric mixer until creamy; gradually add 2 cups powdered sugar, beating at low speed until blended. Add milk and vanilla, beating until blended. Gradually add remaining powdered sugar, beating until smooth.

Makes 5 cups frosting.