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Chocolate-Banana Heaven Cake

average rating

rate/review

prep time

20 min

total time

1 hr 25 min

makes

photo by:

kraft

recipe by: kraft

what you need

Cake

1 pkg. (2-layer size) chocolate cake mix

1/2 cup unsweetened cocoa powder

3 eggs

1 cup prepared Maxwell House Instant Coffee Original Roast, cooled

1/3 cup water

3 ripe bananas, mashed

Icing

1 tsp. Maxwell House Instant Coffee Original Roast

2 Tbsp. milk, warmed

1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened

3 squares Baker's Semi-Sweet Chocolate, melted

2 cups powdered sugar

1/2 cup chopped pecans

make it

CAKE:
PREHEAT oven to 350°F. Grease and flour 2 (9-inch) round cake pans. Line bottoms of pans with wax paper; set aside. Combine cake mix and cocoa in large bowl. Add eggs, prepared coffee, water and bananas; beat with electric mixer on low speed 30 sec. Beat on medium speed 2 min., stopping frequently to scrape bottom and side of bowl. Pour evenly into prepared pans.

BAKE 30 to 35 min. or until toothpick inserted in centres comes out clean. Cool 10 min.; remove cake layers from pans to wire racks. Immediately remove wax paper. Cool completely.

ICING:
ADD coffee granules to milk; stir until coffee is dissolved. Set aside. Beat cream cheese in medium bowl with electric mixer on medium speed until creamy. Add coffee mixture; beat 2 min. Blend in melted chocolate. Add powdered sugar; beat until light and fluffy.

PLACE 1 of the cake layers on serving plate; spread with 1 cup of the icing. Cover with the remaining cake layer. Frost top and side of cake with remaining icing. Immediately press pecans into icing on side of cake. Garnish top with chocolate curls, if desired.

kraft kitchens tips

How to Make Chocolate Curls

Place 1 square of Baker's Semi-Sweet Chocolate in microwave. Microwave on HIGH for a few seconds to warm slightly. Holding the square firmly in your hand, carefully pull a vegetable peeler over the flat bottom of the chocolate square. Use a toothpick to lift the curls without breaking them.