Bakers One Bowl Banana Cream Cake Recipes

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BAKER'S® ONE BOWL BANANA CREAM CAKE



BAKER'S® ONE BOWL Banana Cream Cake image

Make your next party spectacular with our BAKER'S ONE BOWL Banana Cream Cake. This banana cream cake is yummy and easy to make using instant pudding.

Provided by My Food and Family

Categories     Home

Time 3h15m

Yield Makes 12 servings.

Number Of Ingredients 7

35 vanilla wafers, divided
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding
2 cups thawed COOL WHIP Whipped Topping, divided
1 large banana, sliced
1/2 oz. BAKER'S Semi-Sweet Chocolate, shaved into curls (see Tip)

Steps:

  • Cover bottom of 9-inch springform pan with wax paper. Stand 12 of the wafers vertically on end around edge of prepared pan. Coarsely crush remaining 23 wafers; sprinkle evenly onto bottom of pan. Top with coconut; set aside.
  • Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping. Spread half of the pudding mixture over coconut in crust; cover with layers of bananas and the remaining pudding mixture. Top with the remaining 1 cup whipped topping.
  • Refrigerate at least 3 hours or overnight. Top with chocolate curls just before serving. Store leftover dessert in refrigerator.

Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 0.5172 g, Sugar 0 g, Protein 2 g

BAKER'S® ONE BOWL MIDNIGHT BLISS CAKE



BAKER'S® ONE BOWL Midnight Bliss Cake image

Serve this moist chocolate cake drizzled with additional melted semi-sweet chocolate and topped with raspberries, if desired.

Provided by Allrecipes Member

Time 1h10m

Yield 18

Number Of Ingredients 9

4 large eggs eggs
1 (18.25 ounce) package chocolate cake mix, any variety
1 (8 ounce) container BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
½ cup GENERAL FOODS INTERNATIONAL, any coffee flavor
½ cup oil
½ cup water
1 (8 ounce) package BAKER'S Semi-Sweet Baking Chocolate, chopped
2 tablespoons powdered sugar

Steps:

  • Preheat oven to 350 degrees F. Lightly grease 12-cup fluted tube pan or 10-inch tube pan; set aside.
  • Beat all ingredients except chopped chocolate in large bowl with electric mixer on low speed just until moistened, stopping frequently to scrape side of bowl. Beat on medium speed 2 min. or until well blended. Stir in chopped chocolate. Spoon into prepared pan.
  • Bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool in pan 10 min. Loosen cake from side of pan with metal spatula or knife. Invert cake onto wire rack; gently remove pan. Cool completely. Sprinkle with powdered sugar just before serving.

Nutrition Facts : Calories 300.7 calories, Carbohydrate 37.4 g, Cholesterol 49.8 mg, Fat 15.7 g, Fiber 1.8 g, Protein 4.1 g, SaturatedFat 5.7 g, Sodium 339.1 mg, Sugar 25.6 g

BAKER'S ONE BOWL CHOCOLATE CAKE RECIPE



BAKER'S ONE BOWL Chocolate Cake Recipe image

Enjoy an easy cleanup with BAKER'S ONE BOWL Chocolate Cake Recipe. You may find our BAKER'S ONE BOWL Chocolate Cake Recipe tastes better than cake mix.

Provided by My Food and Family

Categories     Recipes

Time 55m

Yield Makes 16 servings.

Number Of Ingredients 9

1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
3/4 cup (1-1/2 sticks) butter or margarine
1-1/2 cups sugar
3 eggs
2 tsp. vanilla
2-1/2 cups flour, divided
1 tsp. baking soda
1/4 tsp. salt
1-1/2 cups water

Steps:

  • Preheat oven to 350°F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Add eggs, 1 at a time, beating with electric mixer on low speed after each addition until well blended. Add vanilla; mix well.
  • Add 1/2 cup of the flour, the baking soda and salt; beat until well blended. Add remaining 2 cups flour alternately with water, beating until well blended after each addition. Pour evenly into 2 greased and floured 9-inch round cake pans.
  • Bake 35 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans. Cool completely on wire racks. Spread with your favorite frosting, if desired. (NOTE: Nutrition information is for unfrosted cake.)

Nutrition Facts : Calories 290, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 65 mg, Sodium 220 mg, Carbohydrate 40 g, Fiber 1 g, Sugar 24 g, Protein 4 g

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