Pack big banana flavor in this moist and delicious Chocolate-Banana Marble Cake. We love this fruity twist on the classic marble cake recipes.
What You Need
Original recipe yields 16 servings
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
1 pkg. (2-layer size) yellow cake mix
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
3/4 cup mashed fully ripe banana s (about 2 small)
3/4 of 8-oz. tub COOL WHIP Whipped Topping (Do not thaw.)
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Let's Make It
Heat oven to 350ºF.
Melt 3 oz. chocolate as directed on package.
Prepare cake batter as directed on package; blend in sour cream. Pour half the batter into medium bowl; stir in bananas. Add melted chocolate to remaining batter; mix well.
Spoon batters alternately into greased and floured 12-cup fluted tube pan or 10-inch tube pan; swirl gently with knife.
Bake 50 to 55 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
Break remaining chocolate into pieces; place in microwaveable bowl. Add COOL WHIP. Microwave on HIGH 2 to 2-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring every minute. Cool 15 min. Drizzle over cake.
Looking for a special treat? One serving of this cake is full of chocolatey flavor.
How to Use the Remaining COOL WHIP
Return remaining frozen COOL WHIP to freezer to have on hand for another use. Or, thaw in refrigerator and use as desired.
Calories From Fat
% Daily Value*
Total Fat 14g
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.