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Banana & Rum Fudge Cake




Source of Recipe


Internet


List of Ingredients




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 350ºF. 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

Recipe