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1 package Betty Crocker SuperMoist regular yellow cake mix
1 cup very ripe bananas mashed (about 2 medium)
3/4 cup water
1/2 cup vegetable oil
3 eggs
1/4 cup baking
1/3 cup well-drained red maraschino cherries, , finely chopped
1 quart vanilla ice cream, slightly softened
1/2 cup hot fudge ice cream topping, warmed
1 cup frozen whipped topping or Sweetened Whipped Cream, if desired:
Red maraschino cherry, if desired
*Do not use frozen bananas. Frozen bananas contain too much moisture and may cause the cake to sink and become gummy.
1 Heat oven to 350°. Grease bottom only of rectangular pan, 13 x 9 x 2 inches, with shortening.
2 Beat cake mix, bananas, water, oil and eggs in large bowl with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Pour 1 1/2 cups of the batter into small bowl; stir in cocoa. Spread remaining batter in pan; sprinkle with chopped cherries. Drop cocoa batter by generous tablespoonfuls onto
batter in pan. Cut through batters with knife or metal spatula several times for marbled design.
3 Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool completely, about 1 hour.
4 Cut cake into serving pieces. Split each serving of cake horizontally in half. Top bottom halves with ice cream; top with top halves of cake. Drizzle with fudge topping. Garnish with whipped topping and cherry. Serve immediately.
Betty's Tip: Just like an old-fashioned ice-cream parlor treat, this cake will bring back memories of days past. If you've had your fill of vanilla ice cream, get your licks in with chocolate, strawberry or Neapolitan.
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