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Banana-Chocolate-Caramel Cake

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Banana-Chocolate-Caramel Cake
  • Prep Time 20 min
  • Total Time 2 hr 20 min
  • Servings 12
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Luscious and spectacular, who'd ever think you created such a special dessert in just 20 minutes, start to finish?

Ingredients

1
round angel food cake (8 to 10 inch)
2
containers (4 oz each) refrigerated chocolate pudding snacks (from 24-oz package)
3
medium bananas
1/2
cup caramel topping, room temperature
1
aerosol can (7 oz) whipped cream
2
tablespoons chocolate candy sprinkles

Directions

  • 1 Cut angel food cake in half horizontally; separate layers. Spread 1 pudding snack on top of bottom cake layer.
  • 2 Slice 2 of the bananas into 1/8-inch slices; arrange slices on top of pudding. Place top cake layer on bottom layer, cut side down. Spread second pudding snack on top. Refrigerate at least 2 hours or overnight before serving.
  • 3 To serve, cut cake into 12 slices; place on individual dessert plates. Drizzle each with caramel topping. Slice remaining banana into 12 slices. Top each serving with whipped cream and 1 banana slice. Sprinkle each with 1/2 teaspoon candy sprinkles.
Tips  

To cut cake, measure height; divide in half. Place toothpicks at halfway point; slice with serrated knife above toothpicks.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
(
Calories from Fat
25
)
Daily Value
Total Fat
2 1/2g
4%
(
Saturated Fat
1 1/2g
8%
,
Trans Fat
0g
)
Cholesterol
0mg
0%
Sodium
450mg
19%
Potassium
260mg
8%
Total Carbohydrate
54g
18%
(
Dietary Fiber
1g
4%
,
Sugars
40g
)
Protein
5g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
2%
2%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 Starch; 1/2 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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