Chocolate Banana Cream Cake

Submitted by senseicheryl

"I received an email this morning from the www.criso.com website and this was one of the listed recipes. The picture looks incredible at the website!"

 

• Ready In: 1hr 2mins
• Ingredients: 11
• Yields: 1 9 inch pan
• Serves: 12

ingredients

• 1 (18 1/4 ounce) package reduced sugar devils food cake mix, Pillsbury
• 2 large eggs
• 2⁄3 cup canola oil, Crisco Pure
• 1 3⁄4 cups milk, divided
• 1 (1 ounce) package fat-free sugar-free instant vanilla pudding mix
• 1 (8 ounce) package cream cheese, softened
• 1 teaspoon banana extract
• 1 (8 ounce) container sugar-free whipped topping, frozen then thawed
• 1 (11 3/4 ounce) jar sugar-free hot fudge topping, Smucker's
• 2 large bananas
• 1 teaspoon lemon juice

directions

1. HEAT oven to 350°F Spray bottom of a 9-inch round springform pan with no-stick cooking spray.
2. BLEND cake mix, eggs, oil and 3/4 cup milk in a medium bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes. Spread batter evenly into prepared pan. Bake 38 to 42 minutes. Cool completely.
3. BLEND pudding mix with 1 cup cold milk. In another bowl, beat cream cheese until fluffy. Mix in pudding and banana extract. Blend in whipped topping. Remove 1 cup and reserve. Stir 2/3 cup fudge topping in small bowl until of spreading consistency. Slice bananas 1/4-inch thick. Dip 3 slices in lemon juice. Cover and reserve for garnish.
4. PLACE 2 tablespoons fudge topping into the corner of a 1-quart resealable bag. Knead. Cut small corner off bag. Drizzle fudge topping over top of cake. Refrigerate at least 1 hour. Garnish with reserved banana slices just before serving.
5. REMOVE cake from pan. Cut in half horizontally. Cover bottom layer with fudge topping. Top with sliced bananas and 3 cups pudding mixture. Cover with top cake layer. Spread 1 cup reserved pudding onto center of cake.