Dessert

Chocolate-Banana Heaven Cake

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prep time

20 min

total time

1 hr 25 min

makes

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photo by:

kraft

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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 oz. 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 oz. 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.

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rating

Delicious! Especially the next day, once all the flavours have settled. I added some pecans to the middle layer too, to give it extra crunch. Will make it again.
posted by happystones | on 8/9/2011

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It was pretty good, but I think that the coffee overpowered it. I'm not a coffee person.
posted by apower127 | on 1/18/2011

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The cake is moist and decadent. I quite liked the icing, however I did need to add an extra 2 - 2 1/2 c. of icing sugar and refrigerated the icing for 30 mins. to ensure it wouldn't squeeze out when I placed the top layer of cake. All together it was a wonderful mixture for the taste buds. I will make this again!
posted by jnn02 | on 5/29/2010

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it was very good and the cake is moist.
posted by a cook | on 2/2/2010

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Great dessert! I was short half a cup of icing sugar and it turned out great. I also used hazelnuts instead.
posted by mamathai | on 1/9/2010

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i made this cake for sister's birthday.i doubted if she & my family will like it,but as a surprise they simply loved it.it came out really well for the first time.i use roasted cashews & almonds instead of pecans.
posted by pradsugi | on 6/10/2009

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This cake is absolutely amazing! I've made this cake 4 times already and have taken it to work....actually had to put a limit on how many pieces each person could have! It is so moist and tasty! Definitely 5 star! The only thing I've had to do to all 4 cakes is add more icing sugar to the icing to get the proper consistency.
posted by kendar | on 1/28/2009

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I thought the cake was amazing. The icing was a big success! Would definitely recommend.
posted by a cook | on 11/25/2008

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Very good. Made this for a birthday party last minute, and it was very easy. awesome icing.
posted by Madzilla01 | on 11/25/2008

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Awesome cake- worth making over and over again. Frosting is a little on the sweet side. Very rich tasting.
posted by a cook | on 1/20/2008