| 1 | box Betty Crocker® SuperMoist® yellow cake mix |
| 1 | cup mashed very ripe bananas (2 medium) |
| 1 1/4 | cups water |
| 1/3 | cup vegetable oil |
| 1 | teaspoon almond extract |
| 3 | eggs |
| 1/2 | cup almond brickle chips |
| 1/2 | cup chocolate-flavor syrup |
| 1/2 | cup caramel topping |
| Chocolate or vanilla ice cream, if desired |
| 1. | Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour, or spray with baking spray with flour, bottom and sides of 13x9-inch pan. |
| 2. | In large bowl, beat cake mix, bananas, water, oil, almond extract and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan. Sprinkle brickle chips evenly over batter. |
| 3. | Bake 30 to 35 minutes (36 to 40 minutes for dark or nonstick pan) or until cake springs back when touched lightly in center. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour. |
| 4. | Just before serving, drizzle each piece of cake with chocolate syrup and caramel topping; serve with ice cream. Store cake loosely covered. |
| Decrease water to 1/2 cup. Bake 35 to 40 minutes (41 to 45 minutes for dark or nonstick pan). |
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| Measure the mashed bananas carefully. Using too much banana makes the cake sink and gives it a gummy texture. |
|
| Bananas and chocolate are a great flavor combination. You can frost this moist, tasty cake with Betty Crocker® Rich & Creamy chocolate frosting. |
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| This cake makes a great banana sundae. Split each cake serving horizontally in half and add your favorite ice cream on the bottom half. Cover with top of cake and drizzle with chocolate and caramel toppings. Add a maraschino cherry with a stem, if you like. |
Nutrition Information:
380 ( 120); 13g ( 4 1/2g, 1g); 55mg; 360mg; 62g ( 0g, 40g); 3g 0%; 0%; 8%; 6% 1 ; 3 ; 0 ; 2 1/2 4