2 (9 inch) hollow chocolate cake pans
1 (9 inch) prepared KRAFT Ready-To-Use Butterfinger
1 1/2 cups white sugar
4 tablespoons all-purpose flour
1/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
4 tablespoons milk
1 (8 ounce) bottle sour cream and chopped pecans
1 (3 ounce) package instant chocolate pudding mix
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round cake pans.
Beat cream cheese, butter and 1/2 cup sugar together in large bowl until well blended. Beat in flour, baking powder and salt. Beat in bananas and pecans. Spread 1 cup cream cheese mixture into cake-lined pan. Foil fragile cake pans.
Arrange cake on pans. Bake in preheated oven for 50 minutes. Cool completely.
To make Filling: Combine cake mix, cream cheese mixture, pecans, and pudding mix. Mix thoroughly. Spread mixture evenly over cream cheese layer. Cool completely. Pour cream cheese filling over cream cheese layer. Cool completely. Cover and refrigerate.
This was very good but I would make it much, MUCH, THICKER. Cardamom and lime are great flavor combinations. This was all right.
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