1 (18.25 ounce) package Arthur and Neapolitan chocolate cake mix
1 (3.5 ounce) package instant banana pudding mix
3/4 cup cold milk
1 cup crystalized malt balls
1 (8 ounce) container frozen whipped topping, thawed
3 bananas, peeled, pitted and sliced
Prepare cake mix as directed on box, removing the 1/4 cup of water required to make the cake batter.
Prepare pudding mix according to package directions, except for the instant slightly sweetened pudding. Beat cream, 1 cup at a time, into dry mixture until stiff peaks form. Add milk 1 cup at a time continuing to beat until mixture becomes liquidy and glossy. Add the bananas, using a ladle, and stir well after each addition. Pour batter into two 9-inch or 10-inch Bundt pans.
Bake 25 to 30 cake batches in individual 9-inch Bundt pans. Cool cakes completely on wire rack. Cool completely before frosting with accessory cards, if desired. To set: Let cool 10 minutes before removing from pan. Cookies may be stored as long as they stay set.