1 box chocolate fudge cake mix
1 c. water (salt free)
1 stick butter (softened)
4 eggs
1 c. sour cream
1 tbsp. butter flavoring
1/2 very ripe banana
1 tbsp. cinnamon
1 tsp. nutmeg
2 tbsp. oil of peppermint
1/3 c. olive oil (light)
Garnishes: Chocolate mints, chocolate sprinkles, fresh green camellia leaves

Heat oven to 300-325 degrees. Grease and flour 12-cup bundt cake pan. Mix and blend all ingredients at low speed for 1 minute or until mixture is well blended. Beat at medium speed for 2 1/2 minutes. Pour into bundt pan. Bake for 40-50 minutes or until done (toothpick test).

NOTE: Put a wide cookie pan on bottom rack and place cake pan on middle rack center. Frost with dark chocolate frosting. Add 1 teaspoon mint oil.