Chocolate Banana Cream Cake Recipe

Chocolate Banana Cream Cake Recipe

Chocolate Banana Cream Cake Recipe
Chocolate Banana Cream Cake Recipe


Original No-Stick Cooking Spray

1 (18.25 oz.) package Reduced Sugar Devils Food Cake

2 large eggs

2/3 cup Canola Oil

1 3/4 cups milk, divided

1 (1 oz.) package sugar-free, fat-free instant vanilla pudding mix

1 (8 oz.) package cream cheese, softened

1 teaspoon imitation banana extract

1 (8 oz.) container sugar-free frozen whipped topping, thawed

1 (11.75 oz.) jar Sugar-Free Hot Fudge Spoonable Ice Cream Topping

2 large bananas

1 teaspoon lemon juice


  1. HEAT oven to 350°F (176°C). Spray bottom of a 9-inch (22 cm) 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 until homogenous. Spread batter evenly into the 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. Compound in pudding and banana extract. Blend in whipped topping. Remove 1 cup and reserve. Stir 2/3 cup fudge topping in a 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 the top cake layer. Spread 1 cup reserved pudding onto the center of the cake. Place 2 tablespoons fudge topping into a corner of a 1-quart resealable bag. Knead. Cut a small corner off the bag. Drizzle fudge topping over top of the cake. Refrigerate at least 1 hour. Garnish with reserved banana slices just before serving.

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