*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.
High Altitude (3500 to 6500 feet): Heat oven to 375°. Increase water to 1 cup, decrease oil to ¼ cup and add 1 tablespoon all-purpose flour to dry cake mix.
1 Serving: Calories 360 (Calories from Fat 155) Fat 17g (Saturated 6g) Cholesterol 60mg Sodium 320mg Carbohydrate 48g (Dietary Fiber 1g) Protein 5g. % Daily Value: Vitamin A 4% Vitamin C 0% Calcium 10% Iron 6%.
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.
From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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