Banana Chocolate Pudding Cake Recipes

CHOCOLATE BANANA CREAM CAKE

Steps:

• HEAT oven to 350 degrees F. Spray bottom of a 9-inch round springform pan with no-stick cooking spray.
• 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.
• 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.
• 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.
• 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.

BANANA PUDDING CAKE WITH CHOCOLATE ICING

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a fluted tube pan (such as Bundt®).
• Mix together eggs, mashed banana, water, evaporated milk, sour cream, and oil in a large bowl. Stir in cake mix, then sugar and brown sugar, then pudding mix. Mix to thoroughly incorporate all ingredients; pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
• While cake is cooling, combine butter and cream for icing in the bowl of a stand mixer fitted with the whisk attachment; beat on medium speed until combined. Increase speed to high and mix, stopping to scrape down the sides once or twice, until light and fluffy, 3 to 5 minutes.
• Mix in cocoa powder and vanilla. Add confectioners' sugar gradually on low speed until combined. Increase speed to medium and whip for 1 to 2 minutes.
• Spread icing on the cooled cake, or store in the refrigerator until cake is fully cooled.

BANANA-CHOCOLATE PUDDING CAKE

Steps:

• Preheat oven to 350 degrees.
• Lightly spray a 13 x 9 inch baking pan with vegetable cooking spray.
• In a blender or food processor, process bananas until almost smooth, about a minute.
• Add sour cream; blend until combined, About 15 seconds.
• In a small bowl, combine 1/2 cup sugar, walnuts and melted butter.
• In a medium bowl, combine flour, baking powder and baking soda.
• In a large bowl, using and electric mixer set on medium speed, beat 1/2 cup butter and remaining sugar until light and fluffy, about 2 minutes.
• Add eggs; beat 30 seconds.
• Add flour mixture, alternating with banana mixture; continue beating until mixture is smooth, about 1 minute longer.
• Gently fold sugar-walnut mixture into batter.
• Pour batter into prepared pan.
• Bake cake until golden brown and a toothpick inserted in center comes out clean, 40-45 minutes.
• Transfer the pan to a wire rack; cool slightly.
• Making the topping:.
• In a medium saucepan, heat half and half and pudding mix over medium heat, whicking constantly, until mixture boils, 12-15 minutes.
• Remove from heat; cover with plastic wrap.
• Assembling the cake:.
• Turn cake onto serving platter.
• Using a straw, poke holes into cake, about 1 inch apart and at least 1 inch deep.
• Pour half the warm pudding slowly over cake, allowing it to fill the holes.
• Smooth remaining pudding across top with a rubber spatula.
• Let cake stand until pudding is set, about 10 minutes.
• Arrange banana chips on top of the cake before serving.

2-LAYER CHOCOLATE-BANANA PUDDING CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease two 9-inch round cake pans.
• Mix cake mix, water, eggs, and oil until smooth. Pour 1/2 of the mixture into each prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
• While the cake layers are cooling, combine whipped topping, 1 cup milk, powdered sugar, 1/2 of the banana cream pudding mix, and 1/2 of the chocolate pudding mix in a bowl; mix until thoroughly combined. Mix remaining 1 1/2 cups milk and banana cream pudding mix in another bowl until smooth. Place both bowls in the refrigerator for at least 5 minutes. Save remaining chocolate pudding mix for another use.
• Slice the tops of the cooled cake layers to make them level. Place one layer on a serving platter. Top with a single layer of banana slices arranged in a circular pattern, completely covering the cake. Spread a 1/4-inch layer of banana cream pudding on top, then repeat with another circular layer of banana slices.
• Place the second cake layer on top. Frost the top and sides of the cake with the whipped topping mixture.
• Decorate cake as desired with vanilla wafer cookies and remaining banana slices. I like to stand cookies around the cake bottom, top the cake with bananas, and sprinkle crushed cookies over top. Slice and enjoy immediately or refrigerate until ready to eat.

BANANA CHOCOLATE PUDDING CAKE

Steps:

• 1. 1 Preheat oven to 350. Line bottom of 8x8x2 pan with wax paper; spray sides with cooking spray. 2 Sift together flour, dry milk, pudding mix and baking powder in a bowl; set aside. 3 In large mixing bowl, combine egg yolks and sugar; using electric mixer, beat 2 minutes. 4 Alternating ingredients, gradually beat in pudding mixture and milk; add vanilla. Beat a medium-high until mixture is combined. The mixture will be very thick at this stage. But it will turn out fine. 5 In separate bowl, using clean beaters, beat egg whites with salt until stiff peaks form. 6 Gently stir 1/4 of beaten egg whites into batter; carefully fold in remaining egg whites, 7 Pour batter in baking pan; bake 25-30 minutes until cake tester comes out clean. 8 Let cake cool 5 minutes; remove from pan. Set on wire rack to cool; remove wax paper from cooled cake; transfer cake to serving platter and spread top with whipped topping. Peel and slice bananas; transfer slices to small bowl, add lemon juice and toss gently. Decoratively arrange banana slices over whipped topping.