Chocolate Banana Cream Cake |
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Prep Time: 22 Minutes Cook Time: 40 Minutes |
Ready In: 62 Minutes Servings: 6 |
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Ingredients:
1 (18 1/4 ounce) package reduced sugar devils food cake mix, pillsbury |
2 large eggs |
2/3 cup canola oil, crisco pure |
1 3/4 cups milk, divided |
1 (1 ounce) package fat-free sugar-free instant vanilla pudding mix |
1 (8 ounce) package cream cheese, softened |
1 teaspoon banana extract |
1 (8 ounce) container sugar-free whipped topping, frozen then thawed |
1 (11 3/4 ounce) jar sugar-free hot fudge topping, smucker's |
2 large bananas |
1 teaspoon lemon juice |
Directions:
1. HEAT oven to 350°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 to 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. PLACE 2 tablespoons fudge topping into the 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.
5. REMOVE cake from pan. Cut in half horizontally. Cover bottom layer with fudge topping. Top with sliced bananas and 3 cups pudding mixture. Cover with top cake layer. Spread 1 cup reserved pudding onto center of cake.
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