Choco­late Banana Rum Cake

Exquisite Taste - - Exquisite Dessert -

IN­GRE­DI­ENTS

• 1 x 18.5 oz dark choco­late cake mix

• 1/8 tsp bak­ing soda

• 2/3 cup dark rum

• 2/3 cup wa­ter

• 2 eggs

• 1 cup mashed ripe ba­nanas (2 to 3 medium-sized)

• 1/3 cup finely chopped pecans or wal­nuts • Rum Frost­ing (recipe fol­lows)

Banana slices dipped in lemon juice (op­tional, for gar­nish)

METHOD

• Pre­heat oven to 350 de­grees Cel­sius.

Grease and flour two 9-inch cake pans.

• Com­bine all in­gre­di­ents for the cake bat­ter in large bowl. Blend well, then beat in a mixer at medium speed for 2 to 4 min­utes. Turn into pans.

• Bake for 25 to 30 min­utes or un­til cake

is done. Cool com­pletely.

• Frost cooled cake with Rum Frost­ing.

If de­sired, dec­o­rate with banana slices that have been dipped in lemon juice to pre­vent brown­ing.

RUM FROST­ING

• 1/3 cup but­ter or mar­garine, soft­ened • 3 cups ic­ing sugar

• 3 tsp vanilla

• 3 tbsp dark rum

• Com­bine but­ter and ic­ing sugar.

Blend thor­oughly. Stir in vanilla and rum. Beat till smooth.

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