Banana Boston Cream Dessert

1 9-inch round layer pudding topping
1 1/2 cups Bisquick baking mix, (original)
1/2 cup sugar
1/3 cup milk
2 tablespoons baking cocoa
2 tablespoons butter or margarine, melted
1/2 teaspoon vanilla
2 eggs
2 medium bananas
1/4 cup chocolate syrup or fudge topping

Pudding Topping:
1 package vanilla instant pudding and pie filling, (4-serv)
1 1/4 cups milk
1 cup Cool Whip or whipped topping

Make pudding topping: Beat pudding mix (dry) and milk in medium bowl
with wire whisk or electric mixer on low speed abut 2 minutes or until
well blended. Fold in whipped topping. Cover and refrigerate at least
1 hour.
Preheat oven to 350 F. Grease and flour 9x1 1/2-inch round pan. Beat
remaining ingredients except bananas and chocolate syrup on low speed 30
seconds, scraping bowl constantly. Beat on medium speed 4 minutes,
scraping bowl occasionally. Pour into prepared pan. Bake for about 30
minutes or until toothpick inserted in center comes out clean. Cool 10
minutes; remove from pan. Cool completely, about 1 hour. Serve cake
topped with pudding and bananas. Drizzle with chocolate topping. Cover
and refrigerate any remaining dessert.

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