Chocolate Banana Cream Cake
Source of Recipe
List of Ingredients
1 (14-oz.) pkg. Pillsbury® Banana Quick Bread & Muffin Mix
1 cup milk
1/2 cup oil
1 (3.4-oz.) pkg. instant vanilla pudding and pie filling mix
1 cup milk
1 cup frozen whipped topping, thawed
2 bananas, sliced
1/2 cup Pillsbury® Creamy Supreme® Chocolate Fudge Frosting (from 16-oz. can)
1/4 cup chopped salted peanuts
1. Heat oven to 375°F. Spray 9-inch round cake pan with nonstick cooking spray. In large bowl, combine all cake ingredients; mix well. Pour batter into sprayed pan. Bake at 375°F. for 33 to 36 minutes or until toothpick inserted in center comes out clean. Cool in pan for 30 minutes. Remove from pan; place on wire rack. Cool 30 minutes or until completely cooled.
2. Meanwhile, in large bowl, combine pudding mix and 1 cup milk; beat with wire whisk until pudding thickens. Fold in whipped topping and bananas.
3. With long serrated knife, cut cake into 2 layers. Place bottom cake layer on serving plate. Top with filling and remaining cake layer.
4. In small microwave-safe bowl, microwave frosting on HIGH for 15 to 30 seconds, stirring until smooth but not runny. Pour warm frosting over top of cake, spreading frosting to edges and allowing some to run down sides. Sprinkle chopped peanuts on warm frosting. Refrigerate at least 30 minutes before serving. Store in refrigerator.
Yield: 12 servings