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Add a photoServings: 8
Ingredients
- 1 (18.5 ounce) pkg. banana cake mix (with pudding in the mix)
- 1 (3 1/2 ounce) pkg. instant banana cream pudding and pie filling
- 4 large eggs
- 1 c. water
- 1/2 c. vegetable oil
- 1 c. Hershey's miniature chips semi-sweet chocolate
- Chocolate Glaze (recipe follows)
Directions
- Heat oven to 350 degrees. Grease and flour 12-cup bundt pan. In large mixer bowl, put together cake mix, pudding mix, large eggs, water and oil; beat on low speed just till blended. Increase speed to medium; beat 2 min. Stir in miniature chips. Pour batter into prepared pan. Bake 45 to 50 min or possibly till wooden pick inserted in center comes out clean. Cool 10 min; remove from pan. Cool completely on wire rack. Drizzle with Chocolate Glaze. Makes 12 to 16 servings.
- In small saucepan, bring 1/3 cup sugar and 1/4 cup water to full boil, stirring till sugar dissolves. Remove from heat; add in 1 cup Hershey's miniature chips. Stir with wire whisk till chips are melted and mix is smooth. Cool to desired consistency; use immediately. About 2/3 cup glaze.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 8 servings | |
| Calories 270 | |
| Calories from Fat 228 | 84% |
| Total Fat 26.2g | 33% |
| Saturated Fat 7.5g | 30% |
| Trans Fat 0.35g | |
| Cholesterol 109mg | 36% |
| Sodium 65mg | 3% |
| Potassium 178mg | 5% |
| Total Carbs 9.42g | 3% |
| Dietary Fiber 2.9g | 10% |
| Sugars 2.73g | 2% |
| Protein 5.57g | 9% |
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