Works For Me Wednesday, Banana Split Cake and some pictures to share and a giveaway!

I came across this wonderful organizational tip a few years ago that has made my wallet so much happier! Do you know all those extra cards you get, insurance cards, blood donor cards, punch cards, store reward cards that clog up your wallet? Well you just punch a hole in the corner of them and put them on a notebook style clamp ring. I just keep them in the door pocket of my car, and slip it into my purse when I need them. It is still easy to flip through to find the right card, a lot easier than hunting through my wallet. It has been working great for me! Now head on over to We Are That Family to see what everyone else is up too!
This is the tree swing in our front yard that Sloan just loves! She is on it about 6 times a day!


Yesterday was Sloan's last Awesome Adventure for the summer. They had a party at the outdoor pool. This is a picture of the kids playing on the swing in the front yard before I took them to the pool. It's also our last day with Bella the English Sheep dog. She's been a lot of fun to have around. I've been walking all three dogs down to the park in the afternoon to meet the kids when they're done. That's a workout! Chauncey still has today for Awesome Adventures because he's been one of the youth leaders.









Banana Split Cake

1 cup butter, room temperature
4 eggs, room temperature
1/2 cup mashed banana, 1 large
1/2 cup plain yogurt
1/2 cup milk
1 teaspoon vanilla
3 cups flour
1 1/2 cup sugar
1/4 teaspoon soda
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup strawberry jam, few drops red food coloring, I used 3, I'd try 5 next time
1/2 cup pre-sweetened cocoa powder, not diet
1/2 cup jarred chocolate fudge ice cream topping

In a mixer cream the butter and sugar for 3 minutes. In another bowl, mix the yogurt, milk, vanilla and banana with a whisk. In a third bowl whisk the flour, soda, baking powder and salt. Add the eggs one at a time to the sugar, butter mixture beating well after each egg. Alternately add the yogurt, banana mixture with the flour mixture beating on low speed until just combined.

Grease a 10 inch bundt pan and heat the oven to 350.

Remove 1 cup batter and put in a bowl with the strawberry jam and the food coloring and mix well. In another bowl put 1 cup batter and the pre-sweetened cocoa and mix well.

Put half the remaining batter in the bundt pan, add the strawberry batter on top, then the remaining cake batter, then the chocolate batter. Bake for 55 to 60 minutes. Cool on a wire rack for 10 minutes, then remove to cool on a plate. Serve with whipped cream and a cherry.

Pop on over to Forever Vintage for a great giveaway! I have my eye on the teacup!