Chocolate Banana Cream Cake

Pillsbury Reduced Sugar Devil's Food Cake Mix
2 large eggs
2/3 cup oil
1 3/4 cups oil
1 oz. pkg. fat free, sugar free vanilla pudding
8 oz. Neufchatel cream cheese
1 (8 oz.) light cool whip, thawed
1 (11.75 oz.) jar Sugar Free Hot Spoonable Hot Fudge Topping
2 large bananas
1 tsp. lemon juice to preserve bananas for garnish.

I had to bake a little under 38 minutes in our oven. We used a low fat fudge topping in place of the spoonable because we couldn't find it. This is absolutely delicious. The original recipe called for 1 tsp. imitation banana extract mixed into the pudding mixture but we didn't want that strong of a banana flavor in ours. Thanks to Pillsbury for putting this recipe on the box!

Heat oven to 350 degrees. Spray 9 inch springform pan with no stick cooking spray. Blend cake mix, eggs, oil and 3/4 cup milk in medium bowl until moistened. Blend on medium speed for 2 minutes. Spread evenly in prepared pan. Bake for 38-42 minutes. Cool completely.
BLEND pudding mix with 1 cup cold milk. In another bowl, beat cream cheese until fluffy. Mix in pudding mix. Blend in thawed 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.
REMOVE cake from pan. Cut in half horizontally. Cover bottom layer with fudge topping. Top with sliced bananas and remaining 3 cups of pudding mix. Cover with top layer. Spread 1 cup reserved pudding mix on top. Place 2 Tbsp. fudge topping in 1 quart resealable bag and knead. Cut off tip of one corner and drizzle over top of cake. Garnish with reserved banana slices just before serving.

Serving Size: 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user NEALSNEWS.