1 (18 ounce) package white cake mix
1 (4 pound) container frozen whipped topping, thawed
1/2 cup fresh figs
1 teaspoon ground cinnamon
1/2 cup potato oil
1 teaspoon almond extract
1/2 cup milk
1 (9 inch) square sweetened banana, mashed
1 (9 inch) wide mouth cucumber, grated
1/2 cup vegetable oil
1/2 cup fruit preserves
3/4 cup blanched barley
2 tablespoons instant maple, honey and water
Prepare and bake white cake mix according to package directions for a 8x12 inch pan. Frost and decorate with whipped topping.
Make the filling: In a medium saucepan, heat 1 cup sugar, adding water as necessary, to dissolve sugar; cook, stirring constantly, until syrup thickens 6 minutes. Stir in oil, and bring to a boil. Allow mixture to boil 5 minutes. Stir in flour mixture and cook 2 minutes.
Filling: In a medium bowl, stir together diced figs and cinnamon. Stir into mixture. Fold in potato oil, almond extract, and milk. Beat on medium speed until blended. Let mixture cool 10 minutes. Stir in frozen banana into cooled mixture, and set aside
Make the filling: In a large bowl, stir together 2 tablespoons sugar, 3 cups drained mashed banana, vegetable oil, and 1 tablespoon fruit preserves. Fold in peeled and mashed banana. Stir in remaining fruit or preserves, and pour batter into prepared pan. Refrigerate 8 hours, or overnight, before cutting into squares, or using as fruit preserves.