Chocolate-Banana Heaven Cake
1 pkg. (2-layer size) chocolate cake mix
1/2 cup unsweetened cocoa powder
1 cup prepared Instant Coffee, cooled
1/3 cup water
3 ripe bananas, mashed
1 tsp. Instant Coffee
2 Tbsp. milk, warmed
1 pkg. (250 g) Brick Cream Cheese, softened
3 squares Semi-Sweet Chocolate, melted
2 cups powdered sugar
1/2 cup chopped pecans
PREHEAT oven to 350°F. Grease and flour 2 (9-inch) round cake pans. Line bottoms of pans with wax paper; set aside. Combine cake mix and cocoa in large bowl. Add eggs, prepared coffee, water and bananas; beat with electric mixer on low speed 30 sec. Beat on medium speed 2 min., stopping frequently to scrape bottom and side of bowl. Pour evenly into prepared pans.
BAKE 30 to 35 min. or until toothpick inserted in centres comes out clean. Cool 10 min.; remove cake layers from pans to wire racks. Immediately remove wax paper. Cool completely.
ADD coffee granules to milk; stir until coffee is dissolved. Set aside. Beat cream cheese in medium bowl with electric mixer on medium speed until creamy. Add coffee mixture; beat 2 min. Blend in melted chocolate. Add powdered sugar; beat until light and fluffy.
PLACE 1 of the cake layers on serving plate; spread with 1 cup of the icing. Cover with the remaining cake layer. Frost top and side of cake with remaining icing. Immediately press pecans into icing on side of cake. Garnish top with chocolate curls, if desired.