Ingredients
4 squares BAKER'S Semi-Sweet Chocolate, divided
1/2 cup butter, softened
3/4 cup granulated sugar
1 1/3 cups mashed fully ripe bananas
1/2 cup KNUDSEN Sour Cream
1 1/2 cups flour
1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding
1 teaspoon baking soda
1/4 teaspoon salt
2 ounces PHILADELPHIA Cream Cheese, cubed, softened
1/4 cup powdered sugar
1 tablespoon milk
Directions
Heat oven to 350 degrees F.
Chop 3 chocolate squares. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating after each until well blended. Add bananas and sour cream; mix well. Mix flour, dry pudding mix, baking soda and salt. Add to banana mixture; beat until well blended. Stir in chopped chocolate; pour into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.
Bake 45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Invert cake onto wire rack; gently remove pan. Cool cake completely. Transfer to plate.
Microwave remaining chocolate square in small microwaveable bowl on HIGH 1 minute or until melted when stirred. Stir in cream cheese until melted. Add powdered sugar; stir until mixture is well blended. Stir in milk. Drizzle over cake. Store in refrigerator.
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