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Chocolate Banana Cream Cake 

Prep time: 22 min
Cook Time: 40 min
Yield: 12 servings

Ingredients:

Crisco® Original No-Stick Cooking Spray
1 (18.25 oz.)package Pillsbury® Reduced Sugar Devils Food Cake
2 large eggs
2/3cup Crisco® Pure Canola Oil
1 3/4cups milk, divided
1 (1 oz.)package sugar free, fat free instant vanilla pudding mix
1 (8 oz.)package cream cheese, softened
1teaspoon imitation banana extract
1 (8 oz.)container sugar free frozen whipped topping, thawed
1 (11.75 oz.)jar Smucker's® Sugar Free Hot Fudge Spoonable Ice Cream Topping
2 large bananas
1teaspoon lemon juice

Preparation Directions:

1.HEAT oven to 350°F. Spray bottom of a 9-inch round springform pan with no-stick cooking spray.
2.BLEND cake mix, eggs, oil and 3/4 cup milk in a medium bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes. Spread batter evenly into prepared pan. Bake 38 to 42 minutes. Cool completely.
3.BLEND pudding mix with 1 cup cold milk. In another bowl, beat cream cheese until fluffy. Mix in pudding and banana extract. Blend in whipped topping. Remove 1 cup and reserve. Stir 2/3 cup fudge topping in small bowl until of spreading consistency. Slice bananas 1/4-inch thick. Dip 3 slices in lemon juice. Cover and reserve for garnish.
4.PLACE 2 tablespoons fudge topping into the corner of a 1-quart resealable bag. Knead. Cut small corner off bag. Drizzle fudge topping over top of cake. Refrigerate at least 1 hour. Garnish with reserved banana slices just before serving.
5.REMOVE cake from pan. Cut in half horizontally. Cover bottom layer with fudge topping. Top with sliced bananas and 3 cups pudding mixture. Cover with top cake layer. Spread 1 cup reserved pudding onto center of cake.