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September 11, 2009, Newsletter Issue #294: Banana Fudge Baby Cakes
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Tip of the Week
Banana Fudge Baby Cakes
1 15-oz. pkg. 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 tsp. vanilla 3 eggs 3/4 cup chopped pecans or macadamia nuts 1/2 cup chocolate-flavored syrup, if desired Powdered sugar, if desired Vanilla ice cream, if desired
Spray 12 nonstick muffin cups with nonstick coating spray. Place unopened fudge packet in small bowl and cover with warm water to soften.
In a large bowl, combine melted chocolate chips, bananas, butter, vanilla and eggs and beat well. Add brownie mix and mix 50 strokes with spoon. Spoon half of batter evenly into each of the sprayed cups. Open fudge packet and carefully squeeze about 1 teaspoon of fudge filling in the center of each cup. Cover with remaining batter and sprinkle with pecans. Cups will be full.
Bake at 350 degrees for 20-27 minutes until edges are set and centers are still soft. Cool for 3 minutes, then run a knife around the edge of the cups to loosen and remove cakes. Serve warm with syrup, ice cream and sprinkle with powdered sugar.
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