by Divine Domesticity on March 22nd, 2008
Banana Butterscotch Cake
Makes 24 servings
1 package (18.5 ounces) yellow cake mix
4 large eggs
3/4 cup (2 medium) mashed ripe bananas
1/2 cup vegetable oil
1/4 cup water
1/4 cup granulated sugar
1. Preheat oven to 375° F. Grease 10-cup bundt or round tube pan.
2. Microwave 1 1/3 cups morsels in medium, microwave-safe bowl on medium-high (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Combine cake mix, eggs, bananas, vegetable oil, water and granulated sugar in large mixer bowl. Beat on low speed until moistened. Beat on high speed for 2 minutes. Stir 2 cups batter into melted morsels. Alternately spoon batters into prepared bundt or round tube pan.
3. Bake for 35 to 45 minutes or until wooden pick inserted in cake comes out clean. Cool in pan for 20 minutes; invert onto wire rack to cool completely.
4. Place remaining morsels in small, heavy-duty plastic bag. Microwave on medium-high (70%) power for 30 seconds; knead. Microwave at additional 10- to 20-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over cake.
Recipe courtesy of iVillage.com