Desserts

Chocolate-Banana Heaven Cake

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photo by:kraft

It was very moist and delicious. I served it with ice cream and it was outstanding.

posted by

Jane111633

on 11/9/2008

time

prep:

20 min

total:

55 min

servings

total:

16 servings

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What You Need

pkg. (2-layer size) chocolate cake mix (not pudding in the mix variety)

1/2

cup unsweetened cocoa powder

cup prepared MAXWELL HOUSE Instant Coffee, cooled

medium ripe bananas, mashed

eggs

1/3

cup water

tsp. MAXWELL HOUSE Instant Coffee

Tbsp. milk, warmed

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

oz. BAKER'S Semi-Sweet Chocolate, melted

cups powdered sugar

1/2

cup PLANTERS Chopped Pecans

Enjoy serving MAXWELL HOUSE coffee with this delicious recipe.

Make It

PREHEAT oven to 350°F. Grease and flour two 9-inch round cake pans. Cover bottoms of pans with wax paper; set aside.

COMBINE cake mix and cocoa powder in large bowl. Add the prepared coffee, bananas, eggs and water; beat with electric mixer on low speed 30 sec., stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 min.; 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 wax paper. Cool cake layers completely.

DISSOLVE 1 tsp. instant coffee in the warm milk. Beat cream cheese with electric mixer on medium speed until creamy. Add milk mixture; beat 2 min. Blend in melted chocolate. Add powdered sugar; beat until light and fluffy. Use to fill and frost cooled cake layers. Immediately press pecans into frosting on side of cake. Garnish with chocolate curls, if desired.

Kraft Kitchens Tips

Size-Wise

Enjoy a serving of this indulgent treat on special occasions.

Variation

Prepare as directed, substituting muffin pans for the round cake pans. Spoon batter evenly into 24 paper-lined medium muffin cups, filling each cup two-thirds full. Bake at 350°F for 25 to 30 min. or until wooden toothpick inserted in centers comes out clean. Cool completely on wire racks before spreading with frosting. Makes 2 doz. or 24 servings, 1 cupcake each.

How to Make Chocolate Curls

Melt 2 oz. BAKER'S Semi-Sweet or Premium White Baking 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.)

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a cook

posted:3/16/2011

Very rich and yummy. Will make again!

PattiDavis02

posted:6/24/2009

I expected to be able to taste the banana in this recipe. I was very disappointed to not taste them at all!

Jane111633

posted:11/9/2008

It was very moist and delicious. I served it with ice cream and it was outstanding.

Thunder12

posted:11/8/2008

I do not like coffee. With one cup of coffee you think you can tast it. That why i will not make it.

jess078

posted:10/3/2008

Great recipe with bold flavors. I did wish my icing was a bit stiffer though. My husband loved it!

lmonzyk

posted:4/23/2008

This is a good cake, but it would have been much better with a scoop of vanilla ice cream to offset the rich flavor.

a cook

posted:12/6/2007

Even though I don't like cream-cheese frosting, I gave the frosting a try. I'll use a regular chocolate frosting next time. The cake itself was really good, I'll probably add an extra banana next time because I didn't get as much of the banana flavor as I wanted. I didn't use coffee; I can't stand the stuff.

cameljan

posted:11/4/2007

A HUGE HIT! I'm not a huge fan of coffee flavored things, so I was hesitant to try this recipe...but the coffee doesn't overpower the cake at all. It was fabulous!

USMarinelovr

posted:9/25/2007

I made this for work and everybody absolutely loved it. They all asked for the recipe.

teraduncan

posted:8/16/2007

The cake was very moist and delicious!