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Chocolate-Banana Heaven Cake

Prep Time:

20 min

Total Time:

55 min

Makes:

16 servings

What You Need!

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

1/2 cup cocoa powder

1 cup prepared MAXWELL HOUSE Instant Coffee, cooled

4 medium ripe bananas, mashed

3 eggs

1/3 cup water

1 tsp. MAXWELL HOUSE Instant Coffee

2 Tbsp. milk, warmed

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

3 squares BAKER'S Semi-Sweet Chocolate, melted

2 cups powdered sugar

1/2 cup PLANTERS Chopped Pecans

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 squares 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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