Daily Chocolate Fix. . .(Banana-Chocolate-Caramel Cake)
1 round angel food cake
2 cups (4-oz each) refrigerated chocolate pudding snacks (from 24-oz pkg)
3 medium bananas
1/2 cup caramel ice cream topping, room temperature
1 can whipped cream
2 Tbs chocolate candy sprinkles
Cut angel food cake in half horizontally; separate layers. Spread 1 pudding snack on top of bottom cake layer.
Slice 2 of the bananas into 1/8-inch-thick slices; arrange slices on top of pudding. Place top cake layer on bottom layer, cut side down. Top with second pudding snack. Refigerate at least 2 hours or overnight before serving.
To serve, cut cake into 12 slices; place on individual dessert plates. Drizzle each with caramel topping. Slice remaining banana into 12 slices. Top each serving with whipped cream and banana slices. Sprinkle each with 1/2 teaspoon candy sprinkles.
*recipe taken from Pillsbury's 2007 Annual Recipes