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