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1
Heat oven to 350F.
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2
Line 13x9-inch baking pan with aluminum foil; grease and flour foil.
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3
Set aside.
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4
Combine all cake ingredients except chocolate and oil in bowl; beat at medium speed until well mixed.
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5
Reserve 2 cups batter; set aside.
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6
Spread remaining batter into prepared pan.
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7
Combine melted chocolate and oil in bowl until well mixed.
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8
Stir into reserved batter; mix well.
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9
Drop by spoonfuls over batter in pan; using table knife, swirl chocolate batter into banana batter.
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10
Bake 33-38 minutes or until toothpick inserted in center comes out clean.
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11
Cool completely.
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12
Freeze 1 hour.
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13
Meanwhile, combine all frosting ingredients except half & half in bowl.
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14
Beat at medium speed until well mixed.
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15
Continue beating, adding enough half & half for desired spreading consistency.
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16
Remove cake from freezer; carefully invert onto large 15x10-inch platter.
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17
Frost top and sides with about 2 1/2 cups frosting.
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18
Place remaining frosting in pastry bag fitted with large 3/4-inch star tip.
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19
Pipe large stars onto frosting on outside edge of cake.
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20
Sprinkle with decorator sprinkles.
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21
Place 7 or 8 large gumballs on cake for balloons.
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22
Place licorice pieces under gumballs for strings.
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23
Tie strings with licorice, if desired.
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24
Let stand at room temperature for 2 hours before serving.
