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Banana Chocolate Poke Cake Recipe

Banana Chocolate Poke Cake

Prep Time: 23 Minutes

Skill Level: Beginner

Recipe Rating


  • 1 package (16 to 18 oz.) white cake mix
  • 1 cup ripe mashed banana
  • 1 cup HERSHEY'S Spreads Chocolate or REESE'S Spreads Peanut Butter Chocolate


  • 1. Heat oven to 350°F. Grease 13x9x2-inch baking pan. Prepare cake according to package directions. Stir in mashed banana.
  • 2. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Poke holes with end of wooden spoon about 1 inch apart into warm cake (do not pierce bottom of cake).
  • 3. Place chocolate spread or peanut butter chocolate spread in small microwave-safe bowl. Microwave at MEDIUM (50%) 45 seconds; stir. If necessary, microwave an additional 10 seconds at a time, stirring after each heating, just until spread is smooth and very fluid when stirred. Spread evenly over cake surface. Cool completely in pan on wire rack.
  • 4. Frost with ONE-BOWL BUTTERCREAM FROSTING. Makes 12 servings.
  • 6 tablespoons butter or margarine, softened
  • 1/2 cup HERSHEY'S Cocoa
  • 2-2/3 cups powdered sugar
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • Beat butter in medium bowl. Add cocoa and powdered sugar alternately with milk; beat to spreading consistency (additional milk may be needed). Blend in vanilla. About 2 cups frosting.
  • Simply Delicious

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