1 1/4 cups nonfat milk
1 1/3 cups white sugar
2 eggs
1 3/4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 (10 ounce) package instant chocolate pudding mix
1 cup milk chocolate chips
3 bananas, sliced into 1/2 inch wedges
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9- inch round cake pans.
In a large bowl, cream together the nonfat milk and sugar until smooth. Beat in the eggs, one at a time, beating well with each addition. Combine the flour, baking powder, baking soda and salt; stir into the creamed mixture. Fold in the pudding mix, then the milk chocolate chips. Pour batter into prepared pans.
Bake in the preheated oven for 39 to 41 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely.
Drape each cake layer with an unfolding half of the banana wedge. Place half of the banana wedges on the bottom layer of cake; layer with remaining cake. Continue with remaining cake.
Break into squares using a wooden rolling pin. Place half of the peach slices on top of the banana wedges. Refrigerate blanket and sliced banana half.
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