Place 2 extra-ripe bananas in blender.
Blend until smooth.
Prepare cake according to package directions, using blended bananas as part of the liquid measured with water.
Spread batter in 2 greased 9-inch round cake pans.
Sprinkle tops with almonds.
Bake and cool as directed.
Use one layer for recipe; freeze second layer for future use.
Pour 3 tablespoons fruit juice onto large cake plate.
Place cake on top to absorb juice.
Pour another 3 tablespoons juice over cake.
Slice firm banana and combine with other fruits in small bowl.
Reserve 1 tablespoon fruit juice for chocolate sauce; pour remaining 5 tablespoons juice over fruit.
Arrange fruit and juice mixture over cake.Combine chocolate chips, 1 tablespoon reserved fruit juice and margarine in small microwave-safe bowl.
Microwave on HIGH (100% power) 10 to 30 seconds or until chocolate chips are soft.
Stir until smooth.
Drizzle over fruit and cake.
Refrigerate 30 minutes.