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.
Garnish with chocolate curls just before serving.
Enjoy a serving of this easy-to-make cake on occasion, but keep portion size in mind. One cake makes enough for 16 servings.
Prepare as directed, using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 36g
Dietary Fibers 2g
* 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.