Ingredients
1
box Betty Crocker™ Super Moist™ yellow cake mix
1
cup mashed very ripe bananas (2 medium)
1/2
cup water
1/3
cup vegetable oil
1
teaspoon almond extract
4
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
Preparation
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.
In large bowl, beat cake mix, bananas, water, oil, almond extract and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan. Sprinkle brickle chips evenly over batter.
Bake 34 to 41 minutes 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.
