Chocolate Banana Cream Cake

Moist chocolate cake with a touch of banana, vanilla cream and fudge drizzle!

I had one banana left on the counter and wasn't sure what to do with it.  I wanted to make something different for dessert and while looking on the internet I came across this Chocolate Banana Cream Cake.  I changed a few things to suit our liking and I must say, it's a delicious cake!  The banana is not overwhelming and the flavors blend so well together.  It reminds me of a banana cream pie and a chocolate covered banana all rolled into one!

Ingredients are as follows:

1 recipe for chocolate cake or your favorite boxed cake mix

1 C milk

1 (3.5 ounce) package of instant vanilla pudding

8 ounces cream cheese, softened 

1 C frozen whipped topping (cool whip)

1/4 C powdered sugar 

1 banana, thinly sliced 

2 Tbsp. hot fudge topping (or chocolate syrup)

Directions:

Preheat oven to 350 degrees; grease two 9" cake pans.

Prepare cake and bake for 25-30 minutes.  Cool for ten minutes then remove from pans and allow to cool completely.

Mix together the vanilla pudding and milk; set aside to thicken.

Cream together the cream cheese, powdered sugar and cool whip.

Fold the cool whip mixture into the pudding; mix until combined.

Frost one layer of cake with one half of the pudding mixture.

Arrange banana slices evenly on top.

Place the second layer of cake on top of the bananas. Spread the remaining pudding mixture on top. Drizzle on the hot fudge topping.

Slice, serve and enjoy!

This cake must be stored in the refrigerator.