Recipe

Chocolate Banana Cream Cake Recipe

	Caramia / All my dishes 8 months, 2 weeks ago This cake is moist ,you wont just stop at one piece :) Prep:25m Cook:40m Servings:12	Caramia
	colorful

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Ingredients

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

Directions

. 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 38-42 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. 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 top cake layer. Spread 1 cup reserved pudding onto center of cake. Place 2 tablespoons fudge topping into a 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

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