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Add a photoRaciónes: 12
Ingredientes
- 1 x (14-ounce.) pkg. banana bread and muffin mix
- 1 c. lowfat milk
- 1/2 c. oil
- 2 x Large eggs
- 1 x (3.4-ounce.) pkg. instant vanilla pudding and pie filling mix
- 1 c. lowfat milk
- 1 c. frzn whipped topping, thawed
- 2 x bananas, sliced
- 1/2 c. chocolate fudge frosting (from 16-ounce. can)
- 1/4 c. minced salted peanuts
Direcciones
- Prep Time: 30 Min (Ready in 2 Hrs 30 Min)
- 1. Heat oven to 375 F. Spray 9-inch round cake pan with nonstick cooking spray. In large bowl, combine all cake ingredients; mix well. Pour batter into sprayed pan. Bake at 375 F. for 33 to 36 min or possibly till toothpick inserted in center comes out clean. Cold in pan for 30 min. Remove from pan; place on wire rack. Cold 30 min or possibly till completely cooled.
- 2. Meanwhile, in large bowl, combine pudding mix and 1 c. lowfat milk; beat with wire whisk till pudding thickens. Mix in whipped topping and bananas.
- 3. With long serrated knife, cut cake into 2 layers. Place bottom cake layer on serving plate. Top with filling and remaining cake layer.
- 4. In small microwave-safe bowl, microwave frosting on HIGH for 15 to 30 seconds, stirring till smooth but not runny. Pour hot frosting over top of cake, spreading frosting to edges and allowing some to run down sides. Sprinkle minced peanuts on hot frosting. Chill at least 30 min before serving. Store in refrigerator.
- High Altitude Instructions (Above 3500 Feet):
- Add in 1/4 c. flour to dry quick bread mix. Bake as directed above.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 120g | |
| Recipe makes 12 servings | |
| Calories 305 | |
| Calories from Fat 128 | 42% |
| Total Fat 14.37g | 18% |
| Saturated Fat 2.46g | 10% |
| Trans Fat 0.23g | |
| Cholesterol 37mg | 12% |
| Sodium 391mg | 16% |
| Potassium 240mg | 7% |
| Total Carbs 39.46g | 11% |
| Dietary Fiber 2.7g | 9% |
| Sugars 22.86g | 15% |
| Protein 6.51g | 10% |
