Chocolate Banana Bundt Cake: Sandi's Recipe of the Week - August 13

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Sandi's "Recipe Of The Week"
August 13 - 20, 2005

"Chocolate Banana Bundt Cake"

Chocolate Banana Bundt Cake

Recipe Source:
October 1999 Issue of
Canadian Living Magazine

Serving Size: Makes 10 servings

510 g package	Betty Crocker SuperMoist Devil's Food Cake Mix
3/4 cup	water
1/2 cup	vegetable oil
3	eggs
1 cup	mashed very ripe bananas (approx. 2)
1/2 cup	toasted chopped pecans
1/3 cup	Betty Crocker Whipped Deluxe Chocolate Frosting
	Toasted pecan halves (optional)

Preparation Instructions:
Preheat oven to 350 degrees. Prepare cake mix according to package instructions, decreasing water to 3/4 cup. Stir in bananas and nuts until well blended.
Pour batter into 10 inch fluted tube pan and bake for 35 to 45 minutes. Cool in pan for 10 minutes. Remove from pan and cool completely on a rack.
Heat frosting in microwave or in pot set over low heat until molten. Stir well and drizzle over cake. Decorate with pecan halves, if desired. Makes 10 servings.
Tip: Frozen bananas will work in this recipe. Simply reduce the amount used to 3/4 cup.

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