1 bar (3.5 oz.) bittersweet chocolate, broken in small pieces
2 large ripe bananas
1 tub (22 oz.) refrigerated natural vanilla pudding (remove 1 Tbsp. to a cup and set aside)
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Let's Make It
CAKE: Position racks in oven to divide in thirds. Preheat to 350°F. Coat 3 (9-inch) round cake pans with a non-stick spray (SEE TIPS). Line bottoms of pans with wax paper. In a large bowl, with mixer on low speed, beat first 3 ingredients until sugar dissolves. Add the next 3 ingredients and beat on medium speed for 2 minutes. Stir in pecans, spread mix into prepared pans. Stagger pans over racks and bake for 20 minutes (28 min. in disposable pans) or until a wooden pick inserted in the center comes out clean. Cool in pans on a wire rack for 10 minutes before inverting on rack, removing paper and cooling completely.
GLAZE: Heat 1/3 cup of cream in a small saucepan or bowl in microwave, just until steaming hot. Remove from heat and add chocolate. Let stand for 4 minutes, stir until chocolate melts and blends with the cream. Mix reserved 1 Tbsp. of pudding and the 2 tsp. of cream. Spoon into small ziptop bag, seal bag.
TO ASSEMBLE: Thinly slice bananas. Put 1 cake layer on serving plate, and top with banana slices. Gently spread with half of the pudding (about 1 cup). Repeat once. Top with a third layer. Pour glaze over top center, carefully spread to the edges. Cut tip off corner of ziptop bag, Pipe parallel lines about 1/2-inch apart on glaze. Draw a toothpick through the lines, alternating directions and wiping pick between strokes!!!
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.