Recipe Rating:
Prep Time: 15 min
Total Time: 1 hr 15 min
Makes: 16 servings
1 pkg. (2-layer size) chocolate cake mix
2 medium ripe bananas, mashed (about 1 cup)
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 eggs
1/4 cup oil
4 squares BAKER'S Semi-Sweet Baking Chocolate, finely chopped
1 tub (8 oz.) COOL WHIP French Vanilla Whipped Topping, thawed
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.
KRAFT KITCHENS TIPS
Jazz It Up
Garnish with chocolate curls just before serving.
Size-Wise
Enjoy a serving of this easy-to-make cake on occasion, but keep portion size in mind. One cake makes enough for 16 servings.
Substitute
NUTRITION INFORMATION
Nutrition (per serving)
Calories 300
Total fat 17g
Saturated fat 7g
Cholesterol 50mg
Sodium 290mg
Carbohydrate 36g
Dietary fiber 2g
Sugars 23g
Protein 4g
Vitamin A 8%DV
Vitamin C 2%DV
Calcium 8%DV
Iron 10%DV
