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Chocolate-Banana Heaven Cake

Chocolate-Banana Heaven Cake recipe
photo by:kraft
There are as many reasons to praise this cake as there are ways to get to heaven. But we're thinking the chocolate and mashed bananas are the main reasons.
20 min
1 hr 35 min
16 servings
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What You Need

pkg.  (2-layer size) chocolate cake mix (not pudding in the mix variety)
cup  unsweetened cocoa powder
cups  mashed fully ripe bananas (about 4)
cup  prepared MAXWELL HOUSE Instant Coffee, cooled
cup  water
pkg.  (4 oz.) BAKER'S Semi-Sweet Chocolate, divided
tsp.  MAXWELL HOUSE Instant Coffee
Tbsp.  milk, warmed
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
cups  powdered sugar
cup  chopped PLANTERS Pecans

Make It

HEAT oven to 350°F.

SPRAY 2 (9-inch) round pans with cooking spray; dust with flour. Cover bottoms with waxed paper. Beat first 6 ingredients in large bowl with mixer until blended; pour evenly into prepared pans.

BAKE 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool 10 min.; remove from pans to wire racks. Immediately remove waxed paper. Cool cakes completely. Meanwhile, make chocolate curls from 1 oz. chocolate. (See tip.)

MELT remaining chocolate as directed on package. Dissolve 1 tsp. instant coffee in warm milk. Beat cream cheese in medium bowl with mixer until creamy. Add melted chocolate and milk mixture; mix well. Gradually beat in powdered sugar.

FILL and frost cake layers with cream cheese frosting. Immediately press nuts into frosting on side of cake. Top cake with chocolate curls.

Kraft Kitchens Tips

Size Wise
Enjoy a serving of this indulgent treat on special occasions.
How to Make Chocolate Curls
Melt 1 oz. BAKER'S Semi-Sweet Chocolate as directed on package. Spread into very thin layer on baking sheet. Refrigerate 10 min. or until chocolate is firm, but still pliable. To make curls, push a metal spatula firmly onto bottom of baking sheet, under the chocolate, so the chocolate curls as it is pushed. (If chocolate is too firm, let stand a few minutes at room temperature; refrigerate again if it becomes too soft.) Or, for smaller curls, use vegetable peeler to form curls from chocolate.
Prepare batter as directed; spoon evenly into 24 paper-lined muffin cups, filling each cup 2/3 full. Bake in 350°F oven 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min.; remove to wire racks. Cool completely. Makes 24 servings.
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