Chocolate Banana Cream Cake

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 12
Ingredients
Pillsbury Reduced Sugar Devil's Food Cake Mix2 large eggs2/3 cup oil1 3/4 cups oil1 oz. pkg. fat free, sugar free vanilla pudding8 oz. Neufchatel cream cheese1 (8 oz.) light cool whip, thawed1 (11.75 oz.) jar Sugar Free Hot Spoonable Hot Fudge Topping2 large bananas1 tsp. lemon juice to preserve bananas for garnish.
Directions
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.

Servings Per Recipe: 12
Nutritional Info Amount Per Serving
  • Calories: 444.0
  • Total Fat: 21.3 g
  • Cholesterol: 46.2 mg
  • Sodium: 627.8 mg
  • Total Carbs: 63.0 g
  • Dietary Fiber: 2.1 g
  • Protein: 7.3 g

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