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Banana Rum Fudge Cake
1 box Pillsbury Plus dark chocolate cake mix
1 cup (2 or 3 medium) mashed bananas
1/2 cup water
1/4 cup dark rum
1 ounce semisweet chocolate
1/2 cup walnuts
1 (3 3/4 ounce) package instant banana pudding and pie filling
1 cup cold milk
1 tablespoon rum
1 (8 ounce) carton frozen whipped topping, thawed
Cake: Heat oven to 350 degrees F. 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: 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.
Yield: 12 servings
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