BANANA SPLIT CAKE
If you have overripe bananas you're trying to put to good use, skip the traditional banana bread and try this banana cake instead. A riff on everyone's favorite ice cream sundae, this cake is made extra special by being dressed up in whipped topping, decorating decors and cheery cherries.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan. In large bowl, beat cake mix, water, oil, whole eggs and mashed bananas with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in chocolate chips. Pour into pan.
- Bake 38 to 42 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
- In small microwavable bowl, microwave frosting uncovered on High 20 seconds; stir. Microwave 5 to 10 seconds longer or until very soft and smooth; spread evenly over cake. Garnish as desired. Store loosely covered.
Nutrition Facts : Calories 320, Carbohydrate 48 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 32 g, TransFat 1 1/2 g
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