Banana Toffee Picnic Cake        
Submitted by: Jerseygirl

PREP: 10 MIN BAKE: 40 MIN COOL: 1 HR

SUCCESS HINT

Measure the amount of mashed bananas carefully. Using too much banana make the cake sink and have a gummy texture.

SPECIAL TOUCH

Bananas and chocolate is a great flavor combination. You can frost this moist, tasty cake with Betty Crocker Rich & Creamy chocolate frosting. This cake also makes a great banana split dessert. Split each serving of cake horizontally in half, add your favorite ice cream on thebottom half, top with top of cake and drizzle with chocolate and caramel toppings. Add a maraschino cherry with a stem if you like.

1 package Betty Crocker SuperMoist yellow cake mix
1 cup mashed very ripe bananas (2 medium)
1/3 cup water
1/3 cup vegetable oil
3 eggs
1 teaspoon almond extract
1/2 cup almond brickle chips

1. Heat oven to 350º. Grease bottom and sides
of rectangular pan, 13x9x2 inches, with shortening; lightly flour.
2. Beat cake mix, bananas, water, oil, eggs and almond extract in large bowl 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 35 to 40 minutes or until cake springs back when touched lightly in center. Run knife around side of pan to loosen cake. Cool completely, about 1 hour.

12 servings.

High Altitude (3500-6500 ft): Stir 3 tablespoons Gold Medal all-purpose flour into dry cake mix. Increase water to 1/2 cup; decrease oil to 2 tablespoons. Bake 38 to 43 minutes.