Heavenly Chocolate and Banana Cake

Ingredients

• 1.8 cups fully bananas ripe mashed ( 4)
• 8 oz philadelphia cream cheese softened
• 3  eggs 
• 1 pkg chocolate cake mix (2-layer size) (not pudding in the mix variety)
• 1 cup maxwell house coffee instant cooled prepared
• 1 tsp maxwell house coffee instant
• 2 Tbsp milk warmed
• 0.5 cup planters pecans chopped
• 2 cups powdered sugar 
• 4 oz baker's semi-sweet chocolate divided
• 0.5 cup cocoa powder unsweetened
• 0.3 cup water 

Equipment

• bowl
• oven
• blender
• toothpicks

Directions

1. Heat oven to 350F.
2. Spray 2 (9-inch) round pans with cooking spray; dust with flour. Cover bottoms with waxed paper. Beat first 6 ingredients in large bowl with mixer until blended; pour evenly into prepared pans.
3. Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool 10 min.; remove from pans to wire racks. Immediately remove waxed paper. Cool cakes completely. Meanwhile, make chocolate curls from 1 oz. chocolate. (See tip.)
4. Melt remaining chocolate as directed on package. Dissolve 1 tsp. instant coffee in warm milk. Beat cream cheese in medium bowl with mixer until creamy.
5. Add melted chocolate and milk mixture; mix well. Gradually beat in powdered sugar.
6. Fill and frost cake layers with cream cheese frosting. Immediately press nuts into frosting on side of cake. Top cake with chocolate curls.