Polish Style Chocolate Cake

¾ cup butter

¼ cup shortening

2 cups white sugar

2 eggs

1 ¾ cups all-purpose flour

¾ cup unsweetened cocoa powder

¾ teaspoon baking soda

¾ teaspoon baking powder

1 ¾ cups milk

1 teaspoon vanilla extract

1 (8 ounce) container frozen whipped topping, thawed

3 bananas

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and baking powder. Set aside.

In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then add the vanilla. Add the flour mixture alternately with the milk. Mix to combine.

Pour batter into a 9x13 inch pan. Bake for 30 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow to cool.

Spread whipped topping over cooled cake and place sliced bananas on top. Store in refrigerator.