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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.


    Frosting:
    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.

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