Banana Fudge Baby Cakes
Source of Recipe
Marla
List of Ingredients
Banana Fudge Baby Cakes
1 (15.1-oz.) pkg. Pillsbury Thick 'n Fudgy Hot Fudge Swirl Deluxe
Brownie Mix
1 cup semisweet chocolate chips, melted, cooled
3/4 cup (2 medium) mashed bananas
1/2 cup butter, melted, cooled
2 teaspoons vanilla
3 eggs
3/4 cup chopped pecans or macadamia nuts
1/2 cup chocolate -flavored syrup, if desired
Powdered sugar
Vanilla ice cream
Recipe
Heat oven to 350°F. Spray 12 (2 3/4x1 1/4-inch) nonstick muffin cups
with nonstick cooking spray. Place unopened fudge packet from brownie mix
in bowl; cover with warm water to soften.
In large bowl, combine melted chocolate chips, bananas, butter, vanilla
& eggs; mix until smooth. Add brownie mix; beat 50 strokes with spoon.
Divide half of batter evenly into sprayed muffin cups. (Cups will be
slightly less than half full.) Cut off small corner of fudge packet.
Squeeze about 1 teaspoon fudge filling into center of batter in each
muffin cup. Top with remaining batter. Sprinkle pecans over batter; press
in gently.
Bake at 350°F. for 20 to 27 minutes or until edges are set. (Centers
will be soft.) Cool 3 minutes. Run knife around edge of each cake to
loosen; remove from muffin cups.
Drizzle chocolate-flavored syrup decoratively onto each individual
serving plate. Top each with warm cake. Drizzle with additional syrup.
Sprinkle with powdered sugar. Serve with ice cream.
12 servings.
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