Banana Chocolate Brunch Cake  Ingredients:       No-Stick Cooking Spray    CAKE       1 (14 oz.) package Pillsbury® Banana Quick Bread, 1/3 cup reserved for topping    3/4 cup water       3 tablespoons Crisco® Pure Vegetable Oil    3 large eggs       3/4 cup chopped banana    1/2 cup miniature semi-sweet chocolate chips       TOPPING    1/3 cup reserved quick bread mix       1/3 cup chopped pecans    3 tablespoons sugar       2 tablespoons butter, softened    GLAZE       3 tablespoons miniature semi-sweet chocolate chips    1 teaspoon Crisco® Pure Vegetable Oil

Preparation:

1. HEAT oven to 375°F. Spray 9 or 10-inch springform pan with no-stick cooking spray. Reserve 1/3 cup quick bread mix for topping. Combine remaining quick bread mix, water, 3 tablespoons oil and eggs in large bowl. Stir 50 to 75 strokes with spoon until mix is moistened. 2. POUR half of batter (about 1 1/3 cups) into prepared pan. Sprinkle evenly with banana and 1/2 cup chocolate chips. Spoon remaining batter over chips; carefully spread to cover. 3. COMBINE reserved 1/3 cup quick bread mix, pecans and sugar in medium bowl. Add butter; mix until crumbly. Sprinkle over batter. 4. BAKE 30 to 40 minutes or until golden brown and edges start to pull away from sides of pan. Cool 10 minutes. Remove sides of pan. Melt glaze ingredients in small saucepan over low heat, stirring constantly until smooth. Drizzle over cake. Cool 20 minutes. Serve warm or cool.

Categories:  Baked Goods, Baked goods, Cakes, Desert, Dessert, Desserts, dessert, desserts

Estimated Serving:  8

Estimated preparation time:  25 min.

Language:  English

Shared by:  Jilly    2010/01/02