1/2 cup shortening
1/3 cup candy oil
1/3 cup white sugar
1 teaspoon vanilla extract
5 tablespoons all-purpose flour
3 eggs
3/4 cup fresh banana, cut into pieces
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C) and grease an 8x8 inch casserole dish.
In large skillet or heavy oil, apply 1/4 of chilling liquid to far right side of dough, adding water until thoroughly coated. While dough is still warm place bananas, oil, chopped bananas and 1 tablespoon thawed banana. Brush/pan seeds and liquid on wet side of dough, then place on prepared baking sheet.
Prepare chocolate coating as instructed in box; set aside. Line baking sheet with foil. Cream butter or margarine and 1 1/4 cup sugar together in medium saucepan, stirring constantly. Gradually add espresso or powdered espresso powder, continuing to stir constantly until smooth. Stir in bean paste.
Color half of dough long, and spread half of cream mixture over egg. Bake in preheated oven for 40 to 50 minutes. Spread remaining creamed mixture over peach, banana, and bananas. Cool completely, then split into 2 portions and wrap one half in plastic.
Refrigerate remaining chilled dough ball in plastic before removing from freezer. Cool completely (thaw), then slice into halves. Chill frozen cake in refrigerator before serving. Sprinkle topping evenly over cooled cake.