Banana Split Cake - cooking recipe

Ingredients

1 (18 ounce) box banana cake mix (Duncan Hines Moist Deluxe Banana Supreme)
1 1/3 cups water
1 banana, mashed
3 eggs
1 (16 ounce) container chocolate frosting (Duncan Hines Creamy Home Style Classic Chocolate Fudge)
1 (16 ounce) container strawberry frosting (Duncan Hines Creamy Home Style Strawberries N' Cream)
1 quart strawberry, hulled, thinly sliced
4 bananas, large, thinly sliced

Preparation

Preheat oven to 350\u00b0F.
Prepare three 9-inch round cake pans by coating with cooking spray and dusting with flour.
In a large mixing bowl, combine cake mix, water, mashed banana and eggs. Beat with an electric mixer until well combined. Pour cake batter evenly into the prepared cake pans.
Bake for 20-25 minutes or until toothpick inserted into centers of each cake comes out clean. Cool cakes on a wire rack until completely cooled. Turn cakes out. With a wide knife, slice off rounded tops of cakes until top surfaces are flat.
Slice bananas and hull/slice strawberries; set aside. I always reserve three large strawberries, slice them into fans and set them aside for garnishing.
Place first cake layer on serving plate/pedestal. Spread generously with chocolate frosting to 1/4-inch from the outside edge of the cake. Arrange a thin layer of sliced strawberries and then bananas atop the frosting. Place second cake layer atop these layers and repeat once more.
Place third cake layer on top. Spread top of cake only (not down sides of cake) with a generous layer of strawberry frosting. Then arrange sliced strawberries in the pattern of your choice atop frosting. I like to make three strawberry fans and arrange them in the center of the cake with circles of overlapping strawberries radiating outward.
Slice and serve with a scoop of the ice cream of your choice. Refrigerate until ready to serve, and store left-overs in refrigerator for up to 24 hours. If you plan to store longer, please note the strawberries and banana slices may soften or discolor.