Banana Sundae Cake

Ever wonder what to do with those over ripe Bananas sitting over there on the counter staring back at you?!?
You don't want anymore Banana Bread this time
-but-
you just can't throw them away!?!

Here is a new twist on the on the Banana Sundae...
-&-
believe me once you try it - you will never look at over ripe bananas the
same way again!?!


Ingredients:

1 box Betty Crocker® SuperMoist® yellow cake mix

1 cup mashed very ripe bananas (2 medium)

1 1/4 cups water

1/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

Directions:

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.

Tips:
Measure the mashed bananas carefully. Using too much banana makes the cake sink and gives it a gummy texture.

Variation

Bananas and chocolate are a great flavor combination. You can frost this moist, tasty cake with Betty Crocker® Rich & Creamy chocolate frosting.

Special Touch

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.

Today I am thankful for all things YUMMY!?!