Chocolate Bananas Foster Cake

• FOR THE BANANA RUM FILLING:
• 2/3 cups Brown Sugar, Packed
• 4 Tablespoons Butter
• 2 cups Bananas--ripe And Chopped Fine
• 3/4 teaspoons Rum Extract
• 1/4 teaspoons Ground Cinnamon--heaping
• _____
• FOR THE CAKE LAYERS:
• 1 package Cake Mix-chocolate Or Devil's Food-18 Oz. (no Pudding In Mix)
• 1 package Instant Pudding--3.9 Oz.--chocolate Or Vanilla
• 2 whole Eggs
• 1 cup Sour Cream
• 1/2 cups Vegetable Oil
• 1/2 cups Water
• 1 cup Semi-Sweet Chocolate Chips
• _____
• FOR THE GANACHE:
• 1 cup Cream
• 12 ounces, weight Semisweet Chocolate
• _____
• FOR THE CREAM CHEESE FROSTING:
• 1 package Cream Cheese (8 Oz. Softened)
• 1 stick Unsalted Butter, Softened (1/2 Cup)
• 5 ounces, weight Powdered Sugar
• 1/2 teaspoons Vanilla

1. For the filling: In a small saucepan combine the brown sugar and the butter. Cook on medium heat, stirring, until butter is melted and ingredients are well incorporated. Add the chopped bananas, rum extract, and cinnamon. Cook 5 more minutes on medium-low, stirring occasionally. Set aside to cool completely.
2. For the cake: In a mixing bowl, combine cake mix, pudding mix, eggs, sour cream, oil, and water. Mix on medium speed until well blended (batter will be thick). Pour equally between three greased and floured 9-inch round cake pans. (I use a parchment circle in the bottom of each pan. Sprinkle each layer with 1/3 cup of semi-sweet chocolate chips.
3. Bake at 350 degrees F for 20 minutes or until toothpick in center comes out clean. Cool in pans 10 minutes; then remove to wire racks to cool completely.
4. For the ganache: Heat the cream in a small saucepan until just barely boiling. Remove from heat and add 12 ounces semisweet chocolate. Let sit 5 minutes. Stir until smooth. Cover and set aside to cool.
5. For the frosting: Cream together the softened cream cheese and the softened butter. Add powdered sugar and vanilla and beat well. Frosting will be quite soft. Reserve 1/3 cup and set aside.
6. For the assembly: Place one cake layer on your serving platter or cake round. Spread half of the remaining (non-reserved) cream cheese frosting on top of this layer. Spread half of the cooled banana mixture on top of that to within 1/2 inch of the sides of the cake. Top with the second cake layer. Spread with remaining (non-reserved) cream cheese frosting and top with remaining banana mixture. Top with the last cake layer. Frost the top and sides of the third layer with the chocolate ganache. Garnish with the reserved cream cheese frosting. Refrigerate until chocolate is set. Once it is set, serve it! Refrigerate leftover cake.
7. **You can use 8-inch cake pans. Just adjust baking time if needed. If you only have two pans, refrigerate one third of the batter while first two layers bake. Bake last third in a cleaned and greased pan.

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Taken from tastykitchen.com/recipes/desserts/chocolate-bananas-foster-cake/ (may not work)