Ingredients

The following ingredients have 16 Servings
  • 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, divided
  • 1/2 cup butter, softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1-1/3 cups mashed fully ripe bananas (about 3)
  • 1/2 cup sour cream
  • 1-1/2 cups flour
  • 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
  • 1 tsp. baking soda
  • 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
  • 1/4 cup powdered sugar
  • 1 Tbsp. milk

Instruction

  • Heat oven to 350ºF.
  • Chop 3 oz. chocolate. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Beat in eggs, 1 at a time. Add bananas and sour cream; mix well. Mix flour, dry pudding mix and baking soda. Add to banana mixture; beat until 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 in small microwaveable bowl on HIGH 1 min. or until melted when stirred. Stir in cream cheese until melted. Add powdered sugar; mix well. Stir in milk. Drizzle over cake.