Banana Sundae Cake

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

Heat oven to 350F (325F for dark or nonstick pan). Grease and flour, or spray with baking spray with flour, bottom and sides of 13x9-inch pan.

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.

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.

Just before serving, drizzle each piece of cake with chocolate syrup and caramel topping; serve with ice cream. Store cake loosely covered.

High Altitude (3500-6500 ft): Decrease water to 1/2 cup. Bake 35 to 40 minutes (41 to 45 minutes for dark or nonstick pan).

Prep Time:10 min Start to Finish:1 hr 50 min Makes:12 servings

Source: Betty Crocker

Contributed by: Edit

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