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Chocolate Banana Cream Cake
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Chocolate Banana Cream Cake

1 Hr(s) 35 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 pkg milk chocolate cake mix - prepared in two 9 inch round pans
1 pkg (4 serving size) Jell-O Banana Cream Instant Pudding Mix
1 & 1/2 cups cold milk
2 -3 large bananas, sliced thinly at an angle
1 tub milk chocolate frosting (optional)
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Let's Make It
1
While cake is baking prepare pudding mix. Put milk in a 1 quart size bowl, and add pudding mix. Beat with a wire whisk or electric mixer for two minutes. Refrigerate.
2
Cool baked cake rounds by putting them each on a plate lined with wax or parchment paper and putting them in the freezer for 30 to 45 min.
3
Making sure cake is very cold, arrange 1/2 of the sliced bananas on top of bottom layer of cake. Spoon 1/2 of the pudding over the bananas. Add second layer cake and repeat. Cake can be frosted on the sides or not. Make sure no pudding has seeped out the sides of the cake before you frost.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* 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.
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