• 16servings
  • 105minutes
  • 250calories

Rate this recipe:

Ingredients Jump to Instructions ↓

  1. 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate , divided

  2. 1/2 cup butter , softened

  3. 3/4 cup granulated sugar

  4. 2 egg s

  5. 1-1/3 cups mashed fully ripe banana s (about 3)

  6. 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

  7. 1-1/2 cups flour

  8. 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

  9. 1 tsp. baking soda

  10. 1/4 tsp. salt

  11. 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese , cubed, softened

  12. 1/4 cup powdered sugar

  13. 1 Tbsp. milk

Instructions Jump to Ingredients ↑

  1. HEAT oven to 350ºF.

  2. CHOP 3 oz. chocolate. 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.

  3. 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.

  4. MICROWAVE remaining chocolate 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.


Send feedback