Banana Split Cake with Homemade Hot Fudge

Here is a fun new twist on the banana split.  I found this recipe in an old Betty Crocker cookbook I have.  You make a banana cake to use instead of the bananas and then top the cake with the ice cream and toppings.  This cake is perfect for a summertime treat and it's great to share with friends!  I also made homemade hot fudge to go with it because it's super easy and very tasty (recipe below).  Give it a try!


Banana Split Cake:


Ingredients:
1 box yellow or golden butter cake mix
1 box (4-serving size) banana instant pudding (or you can use vanilla)
3/4 cup vegetable oil
3/4 cup buttermilk
1 tsp vanilla
4 eggs
2 ripe bananas, mashed (about 3/4 cup)

Directions:
1.  Heat oven to 350 degrees F.  Spray bottom only of 9x13-inch pan with baking spray with flour. 
2.  In a large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds.  Beat on medium speed for 2 minutes.  Pour into pan.
3.  Bake for 45-50 minutes or until deep golden brown and toothpick inserted in center comes out clean.  Cool completely, about 1 hour.  Cut cake in half lengthwise, and cut crosswise 11 times to make a total of 24 slices. 
4.  Place 2 cake slices in each banana split dish and top with ice cream and toppings of your choice. 

Homemade Hot Fudge Sauce:


Ingredients:
1 (14 oz) can sweetened condensed milk
4 (1 oz) squares semisweet baking chocolate
2 tbsp butter (use only BUTTER)
1 tsp vanilla

Directions:
In a small saucepan over medium-low heat stir milk, chocolate, and butter until chocolate is completely melted and mixture is smooth.  Remove from heat and mix in vanilla until well blended.  Store in the refrigerator.