Cake Recipes
Banana Rum Fudge Cake
Yield: 12 servings
Ingredients
Cake
- 1 (18.25 ounce) box Pillsbury + dark chocolate cake mix*
- 1 cup (2 or 3 medium) mashed bananas
- 1/2 cup water
- 1/4 cup dark rum
- 3 eggs
- 1 ounce semisweet chocolate
- 1/2 cup walnuts
Frosting
- 1 (3 3/4 ounce) box instant banana pudding and pie filling
- 1 cup cold milk
- 1 tablespoon rum
- 1 (8 ounce) container frozen whipped topping, thawed
Instructions
- Heat oven to 350 degrees F. Grease and flour a 13 x 9 inch cake pan.
Cake
- 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
- In a large bowl of an electric mixer, combine pudding mix, milk and rum. Beat at medium speed until thick. Fold in whipped topping.
- Decorate with candied red or green cherries or anything you might desire.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.