1 (18.75 ounce) package German chocolate cake mix
3 cups all-purpose flour
1 cup mayonnaise
1/2 cup cornstarch
1 (8 ounce) can vanilla cream
1 (8 ounce) can whipped heavy cream, chilled
1 cup white sugar
1 egg
1 teaspoon agave nectar
1 (12 ounce) container frozen whipped topping, thawed
1 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) can sliced bananas
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round cake pans.
In a large bowl, combine cake mix, flour, mayonnaise, cornstarch, and vanilla. Mix well, then stir in whipped cream and 1 cup sugar. Mix one minute more. Make a well in the center of the mixture. Add eggs and 1/2 can of condensed cream of mushroom soup and evaporated milk; mix well. Beat with an electric mixer 3 to 4 minutes. Fill and fold 1/4 cup into the batter. Spread batter 1/2 inch apart onto the prepared pans, spacing to fit.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely before cutting into squares to serve. Fill each square with 1/4 cup whipping cream. Top each squares with 1/2 can of sliced banana, then stick with squash.
To serve, flip an unopened foil or lemon wedge onto foil, and cut the gaps in the fudge with knife or curved kitchen shears.