Chocolate Banana Cream Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Devil's food cake is layered with bananas and a creamy pudding mixture then drizzled with chocolate for a rich and elegant dessert. Ingredients:
crisco® original no-stick cooking spray |
1 (18.25 ounce) package pillsbury® reduced sugar devils food cake |
2 large eggs |
2/3 cup crisco® canola oil |
1 3/4 cups milk, divided |
1 (1 ounce) package sugar free, fat free instant vanilla pudding mix |
1 (8 ounce) package cream cheese, softened |
1 teaspoon imitation banana extract |
1 (8 ounce) container sugar free frozen whipped topping, thawed |
1 (11.75 ounce) jar smucker's® sugar free hot fudge spoonable ice cream topping |
2 large bananas |
1 teaspoon lemon juice |
Directions:
1. Heat oven to 350 degrees F. Spray bottom of a 9-inch round springform pan with no-stick cooking spray.
2. Blend cake mix, eggs, oil and 3/4 cup milk in a medium bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes. Spread batter evenly into prepared pan. Bake 38-42 minutes. Cool completely.
3. Blend pudding mix with 1 cup cold milk. In another bowl, beat cream cheese until fluffy. Mix in pudding and banana extract. Blend in whipped topping. Remove 1 cup and reserve. Stir 2/3 cup fudge topping in small bowl until of spreading consistency. Slice bananas 1/4-inch thick. Dip 3 slices in lemon juice. Cover and reserve for garnish.
4. Remove cake from pan. Cut in half horizontally. Cover bottom layer with fudge topping. Top with sliced bananas and remaining 3 cups pudding mixture. Cover with top cake layer. Spread 1 cup reserved pudding onto center of cake. Place 2 tablespoons fudge topping into a corner of a 1-quart resealable bag. Knead. Cut small corner off bag. Drizzle fudge topping over top of cake. Refrigerate at least 1 hour. Garnish with reserved banana slices just before serving.
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