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Desserts

Chocolate-Banana Cake

photo by:kraft
Every time a bake this cake, all my friends and co-workers love it!
posted by
 a cook
on 9/22/2009
time
prep:
15 min
total:
1 hr 15 min
servings
total:
16 servings
Magazine Acquisition

What You Need

1
pkg.  (2-layer size) chocolate cake mix
2
medium  ripe bananas, mashed (about 1 cup)
1
cup  BREAKSTONE'S or KNUDSEN Sour Cream
3
 eggs
1/4
cup  oil
1
pkg.  (4 oz.) BAKER'S Semi-Sweet Chocolate, finely chopped
1
tub  (8 oz.) COOL WHIP Whipped Topping, thawed

Make It

PREHEAT oven to 350°F. Beat dry cake mix, bananas, sour cream, eggs and oil in large bowl with electric mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 min. Stir in chocolate.

POUR evenly into 2 greased and floured 9-inch round cake pans.

BAKE 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool 10 min. in pans. Remove from pans to wire racks; cool completely. Fill and frost with the whipped topping. Store in refrigerator.

Kraft Kitchens Tips

Special Extra
Garnish with chocolate curls just before serving.
Size-Wise
Enjoy a serving of this easy-to-make cake on occasion, but keep portion size in mind. One cake makes enough for 16 servings.
Substitute
Prepare as directed, using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
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