Banana Cream Shortcake

System

• 1 cup shortening
• 1-1/2 cups sugar
• 3 natty eggs, room temperature
• 2 teaspoons banana extract
• 1 teaspoon vanilla extract
• 2-1/4 cups all-motive flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup 2% milk
• PUDDING:
• 2 cups cool 2% milk
• 1 package (3.4 ounces) instantaneous banana cream pudding mix
• 2 natty bananas, decrease into 1/4-hotfoot slices
• TOPPING:
• 1 cup heavy whipping cream
• 1/4 cup confectioners’ sugar
• 3 tablespoons brandy
• 1/2 cup small semisweet chocolate chips

Instructions

1. Preheat oven to 350°. In a natty bowl, cream shortening and sugar unless gentle and fluffy, 4-6 minutes. Add eggs, 1 at a time, beating effectively after each and each addition. Beat in extracts. In any other bowl, streak flour, baking powder and salt; add to creamed combination alternately with milk, beating after each and each addition apt unless mixed. Pour proper into a greased 13×9-in. baking dish.
2. Bake unless a toothpick inserted in center comes out natty, 35-40 minutes. Cool completely in dish on a wire rack.
3. In a natty bowl, streak cool milk and pudding mix 2 minutes. Let stand unless mushy-situation, about 2 minutes. Fold in sliced bananas. Spread evenly over cooled cake.
4. In any other natty bowl, beat cream unless stiff peaks maintain, 5-7 minutes. Beat in confectioners’ sugar and brandy; spread over pudding combination. Veil and refrigerate at the least 1 hour. Earlier than serving, sprinkle with chocolate chips.