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Chocolate Banana Cake

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Sweet and light Duncan Hines Devil's Food Cake smothered with banana cream and decorative banana slices….Mmmm Chocolate Banana Cake.

  • Hands-On Time: 25 Minutes
  • Total Time: 1 Hour 45 Minutes
  • Servings: Makes 12 to 16 servings.
  • Difficulty: Pretty Easy
  • Rating:

Ingredients

  • Cake:
  • 1 package Classic Devil's Food Cake Mix
  • 3 large eggs
  • 1⅓ cups milk
  • ½ cup vegetable oil
  • Topping:
  • 1 (3.4 oz.) package banana cream instant pudding and pie filling
  • 1 cup milk
  • 1 cup whipping cream
  • 1 medium banana
  • lemon juice
  • sprinkle of cocoa powder for garnish

Baking Instructions

  1. Preheat oven to 350ºF. Grease and flour 13"x 9" pan.
  2. For cake, combine cake mix, eggs, milk and oil in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Pour into pan.
  3. Bake at 350ºF for 35 to 38 minutes or until toothpick inserted in center comes out clean. Cool completely.
  4. For topping, combine pudding mix and milk in large bowl. Stir until smooth. Fold in whipped cream. Spread on top of cooled cake. Slice banana; dip in lemon juice, arrange on top. Garnish with a sprinkle of cocoa powder if desired. Refrigerate until ready to serve.

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Tips

Baking pan size and amount of batter

Baking pan size and amount of batter

I want to make a number of cakes using aluminum foil baking pans. The size of the pans are 8"L x 5-1/2"W x 2" deep. Is there a chart or somewhere that tells how much batter to use in something other than the standard baking pan sizes? If not, can anyone give me a formula for determining how much batter to use for the size pans I'm using? I do not want the cakes to rise all the way to the top as I will frost them and they will be covered with lids.


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