Instructions: 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.

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.

Stir together 2 1/2 cups batter, cocoa, and vanilla; pour into 1 greased and floured 9-inch round cakepan. Stir 1 cup banana into remaining batter; pour evenly into 2 greased and floured 9-inch round cakepans.

Bake layers at 350 degrees 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.

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.

For Buttercream Frosting: 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)

This recipe yields 1 (3-layer) cake.

Yield: 1 cake

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