Banana-Chocolate Chip Cake

Preparation time 15 min
total time 1 hr 45 min
makes 16 servings


Here’s what you need:

4 squares BAKER'S Semi-Sweet Chocolate, divided
1/2 cup (1 stick) butter, softened
3/4 cup granulated sugar
2 eggs
1-1/3 cups mashed fully ripe bananas (about 3)
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1-1/2 cups flour
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 tsp. baking soda
1/4 tsp. salt
2 oz. (1/4 of 8-oz. pkg.) Cream Cheese, cubed, softened
1/4 cup powdered sugar
1 Tbsp. milk

Procedure:

HEAT oven to 350ºF.

CHOP 3 chocolate squares. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating after each until well blended. Add bananas and sour cream; mix well. Mix flour, dry pudding mix, baking soda and salt. Add to banana mixture; beat until well blended. Stir in chopped chocolate; pour into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.

BAKE 45 min. or until toothpick inserted near center comes out clean. Cool in pan 10 min. Invert cake onto wire rack; gently remove pan. Cool cake completely. Transfer to plate.

MICROWAVE remaining chocolate square in small microwaveable bowl on HIGH 1 min. or until melted when stirred. Stir in cream cheese until melted. Add powdered sugar; stir until mixture is well blended. Stir in milk. Drizzle over cake. Store in refrigerator.

Garnish with 1/2 cup chopped toasted Walnuts.