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Banana & Rum Fudge Cake by Buckwheat

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  • Banana & Rum Fudge Cake by Buckwheat

    This is one of the cakes I will bake for the meeting this Friday!

    Banana & Rum Fudge Cake

    1 box DH Dark Chocloate Fudge cake mix
    1 C. (2 or 3 medium) mashed bananas
    1/2 C. water
    1/4 C. dark rum
    3 eggs
    1 oz. semisweet chocolate
    1/2 C. walnuts

    Preheat oven to 350F. Grease and flour a 13 x 9-inch cake pan.

    Combine cake mix, bananas, water, rum and eggs. Beat in bowl of electric mixer at medium speed for 4 minutes. Pour into prepared pan. Bake for 35 to 45 minutes or until wooden pick inserted in center comes out clean; cool completely.

    Prepare frosting. Spread evenly over cooled cake. Sprinkle with grated chocolate and nuts. Store covered in refrigerator at least 1 hour before serving.

    1 (3 3/4 oz.) pkg. instant banana pudding and pie filling
    1 C. cold milk
    1 T. rum
    1 (8 oz.) carton frozen whipped topping, thawed

    In a large bowl of an electric mixer, combine pudding mix, milk and rum. Beat at medium speed until thick. Fold in whipped topping.

    You can also just frost this cake with your favorite chocolate icing