Chocolate Banana Cream Cake - cooking recipe

Ingredients

1 (18 1/4 ounce) package reduced sugar devils food cake mix, Pillsbury
2 large eggs
2/3 cup canola oil, Crisco Pure
1 3/4 cups milk, divided
1 (1 ounce) package fat-free sugar-free instant vanilla pudding mix
1 (8 ounce) package cream cheese, softened
1 teaspoon banana extract
1 (8 ounce) container sugar-free whipped topping, frozen then thawed
1 (11 3/4 ounce) jar sugar-free hot fudge topping, Smucker's
2 large bananas
1 teaspoon lemon juice

Preparation

HEAT oven to 350\u00b0F Spray bottom of a 9-inch round springform pan with no-stick cooking spray.
BLEND cake mix, eggs, oil and 3/4 cup milk in a medium bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes. Spread batter evenly into prepared pan. Bake 38 to 42 minutes. Cool completely.
BLEND pudding mix with 1 cup cold milk. In another bowl, beat cream cheese until fluffy. Mix in pudding and banana extract. Blend in whipped topping. Remove 1 cup and reserve. Stir 2/3 cup fudge topping in small bowl until of spreading consistency. Slice bananas 1/4-inch thick. Dip 3 slices in lemon juice. Cover and reserve for garnish.
PLACE 2 tablespoons fudge topping into the corner of a 1-quart resealable bag. Knead. Cut small corner off bag. Drizzle fudge topping over top of cake. Refrigerate at least 1 hour. Garnish with reserved banana slices just before serving.
REMOVE cake from pan. Cut in half horizontally. Cover bottom layer with fudge topping. Top with sliced bananas and 3 cups pudding mixture. Cover with top cake layer. Spread 1 cup reserved pudding onto center of cake.