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Banana Split Cake

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Banana Split Cake
  • Prep 15 min
  • Total 1 hr 10 min
  • Servings 16
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The only thing missing is the ice cream! This cake combines everyone's all-time favourite combos…bananas and chocolate! Irresistibly delicious!
Aug 7, 2009

Ingredients

  • 1 pkg (510 g) Betty Crocker* SuperMoist White Cake Mix
  • water, vegetable oil and eggs called for in cake mix directions
  • 1 cup (250 mL) mashed bananas
  • 3/4 cup (175 mL) miniature semisweet chocolate chips
  • 1 tub (450g) Betty Crocker* Creamy Deluxe or Whipped Frosting (any chocolate flavour)

Steps

  • 1
    Heat oven to 350°F (180°C). Grease or spray bottom only of 9x13-inch (22x33 cm) rectangular pan.
  • 2
    In large bowl, beat cake mix, water, oil, eggs and mashed bananas on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally.
  • 3
    Stir in chocolate chips. Pour into pan.
  • 4
    Bake 38 to 40 minutes or until toothpick inserted in centre comes out clean. Cool 15 minutes.
  • 5
    Place frosting in microwave-safe bowl and microwave uncovered on High 20 seconds. Stir thoroughly or until smooth. Pour over warm cake; spread evenly. If desired, serve each piece with banana slices, whipped topping and a maraschino cherry.

Expert Tips

  • Tip 1
    Tip: Freeze over-ripe bananas that are turning brown and soft, so that you'll always have them on hand when the urge to bake wonderful, banana-rich desserts, hits you!

Nutrition Information

640 Calories, 30g Total Fat, 7g Protein, 85g Total Carbs, 58g Sugars

Nutrition Facts

Serving Size: 16
Calories
640
Total Fat
30g
Saturated Fat
11g
Trans Fat
1 1/2g
Cholesterol
105mg
Sodium
560mg
23%
Total Carbs
85g
Dietary Fiber
2g
Sugars
58g
Protein
7g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
10%
10%
Calcium
20%
20%
Iron
8%
8%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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