Chocolate-Banana Heaven Cake

Prep Time: 20 min
Total Time: 55 min
Makes: 16 servings

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 Baking Chocolate, melted
2 cups powdered sugar
1/2 cup PLANTERS Chopped Pecans

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.

Tips from Lizzy:

Size-Wise
Enjoy a serving of this indulgent treat on special occasions.

How to Make a Three-Layer Cake
Grease and flour three 9-inch round cake pans. Line bottom of pans with wax paper. Prepare cake batter as directed. Divide batter evenly among the prepared pans. Bake at 350ºF for 20 to 23 min. or until wooden toothpick inserted in centers comes out clean.

Nutrition (per serving)
Calories
350
Total fat
15g
Saturated fat
6g
Cholesterol
55mg
Sodium
350mg
Carbohydrate
52g
Dietary fiber
2g
Sugars
38g
Protein
5g
Vitamin A
6%DV
Vitamin C
4%DV
Calcium
8%DV
Iron
10%DV

~Lizzy~