Banana Boston Cream Dessert

Description

Bisquick^™ mix and instant pudding make this showstopper of a dessert a piece of cake!

• Contributed by World Recipes Y-Group
• From www.bettycrocker.com

Ingredients

• 1½ cups original Bisquick^™ mix
• ½ cup sugar
• ⅓ cup milk
• 2 tablespoons baking cocoa
• 2 tablespoons butter or margarine, melted
• ½ teaspoon vanilla
• 2 eggs
• 2 medium bananas
• ¼ cup chocolate or fudge topping

Pudding Topping

• 1 package (4-serving size) vanilla instant pudding and pie filling mix
• 1¼ cups milk
• 1 cup frozen (thawed) whipped topping

Directions

Pudding Topping

1. Beat pudding mix (dry) and milk in medium bowl with wire whisk or electric mixer on low speed about 2 minutes or until well blended.
2. Fold in whipped topping.
3. Cover and refrigerate 1 hour.

Assembly

1. Heat oven to 350°F.
2. Grease and flour round pan, 9x1½ inches.
3. Beat remaining ingredients except bananas and chocolate topping on low speed 30 seconds, scraping bowl constantly.
4. Beat on medium speed 4 minutes, scraping bowl occasionally.
5. Pour into pan.
6. Bake about 30 minutes or until toothpick inserted in center comes out clean.
7. Cool 10 minutes; remove from pan.
8. Cool completely, about 1 hour.
9. Serve cake topped with pudding and bananas.
10. Drizzle with chocolate topping.
11. Cover and refrigerate any remaining dessert.

Notes

• High Altitude (3500-6500 ft). No changes.
• Substitution: Caramel topping makes a great stand-in for (or addition to!) the chocolate or fudge topping.