Reviewed: Mar. 20, 2011

I made my own cake, using the Black magic cake off this site. Than followed recipe. I found the cake tasty but not very visually appealing very very sloppy. The filling was oozing all over the place. Tasted good but wont be making again.

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Reviewer:

Shan

Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

Reviewed: Nov. 7, 2010

My first official kitchen catastrophe. This cake was a sheer disaster. The banana cream mixture was not near as firm as I had expected and when I smeared it between the two cakes, the cream was oozing down the sides and the top layer wanted to slide off as I spread a chocolate ganache on top. Then, both the ganache and cream were falling down the sides of the cake (in a very unattractive way) and pooling all around the cake. This cake was a birthday cake and unpresentable so as I tried to move it onto a new tray it ripped apart and was futher destroyed. My only thought as to what went wrong: the amount of pudding mix should be a 3.4oz package (to help firm up the cream a bit more). This cake was a good idea in theory but in reality it's a mess.

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Reviewer:

chelsea rose

Cooking Level: Intermediate

Living In: Stillwater, Oklahoma, USA

Reviewed: Jul. 19, 2010

This was pretty good and came out beautiful. My only complaint was that the banana flavoring was so intense you couldn't really taste any chocolate! Regardless, I would make it again.....

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Reviewer:

sam82573

Reviewed: May 11, 2010

It was good cake but it was SO sweet. I could only eat a very small amount at a time!

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Reviewer:

tdecoria

Reviewed: May 3, 2010

This cake was absolutely fantastic! Very moist. Not overly sweet - the chocolate and bananas together are heavenly. Could have ate more than one slice but I would've felt sinful!

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Reviewer:

Gabby

Cooking Level: Intermediate

Home Town: Medford, New Jersey, USA

Living In: Gulf Breeze, Florida, USA

Reviewed: Apr. 7, 2010

Cake was a little dry, even with some extra oil in the mix. Fudge sauce was slippery which made the bananas & cream filling keep sliding off. I had to wrap a wide piece of foil around cake and chill.

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Reviewer:

HRH

Reviewed: Apr. 6, 2010

I made this in 2 9-inch round pans, using a box mix that I added a package of chocolate pudding mix to. I think I used too much hot fudge sauce, as my bananas kept slipping off the first layer! But that was definitely my fault. I added a banana to the cool whip/pudding mixture and left out the banana flavoring. I had a lot of extra cool whip/pudding mix left, so I ended up putting it over the entire cake (top and sides) but that was a good thing. It looked beautiful! The taste was so good! Will definitely make again. Thanks for the wonderful recipe.

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Reviewer:

Jacquita

Cooking Level: Expert

Home Town: Indiana, Pennsylvania, USA

Living In: Centreville, Virginia, USA

Reviewed: Mar. 29, 2010

Alternatively leave out the banana extract and use sliced strawberries. Sooo delicious!

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Reviewer:

indy0508

Reviewed: Mar. 28, 2010

I would've given it 5 stars... BUT since i chose to use my 9"cake pans I followed the recommendations listed here for eggs, oil, and milk. Baked for 28 mins., and it was very dried out. I love making my cakes moist! Personally, next time I will bake the cake as directed on the box and add the layers of *totally yummy goodness* =) I think too, it might taste good to use peppermint flavoring with crumbled andes mints layered... hmm other options to try?

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Reviewer:

waybusymom

Cooking Level: Intermediate

Living In: Niles, Michigan, USA

Reviewed: Mar. 25, 2010

I've always found the combination of bananas and chocolate absolutely delicious, and this recipe did not disappoint. I made only slight changes, using sugar free, fat free banana flavored pudding mix, which eliminated having to use banana extract, and I used skim milk to lighten the calorie load.

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